Coconut Lemongrass Soup with Pork

Creamy coconut is balanced with tangy lemongrass in this Asian-style soup that’s brimming with nutritious and fiber-rich vegetables.
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Coconut Lemongrass Soup with Pork

Coconut Lemongrass Soup with Pork

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1 tsp coconut oil
  • 1 lb pork tenderloin, trimmed and thinly sliced
  • 4 cups low-sodium chicken broth
  • 2 cloves garlic, thinly sliced
  • 1 red Thai bird’s eye chile pepper, thinly sliced (Tip: For less heat, remove the seeds. You can also wear gloves while handling hot chiles to avoid getting residue on your hands.)
  • 1 tbsp minced lemongrass (TIP: Remove the tough outer layers and mince the inner portion near the base of the stalk. You can also purchase an all-natural lemongrass purée for this use.)
  • 1 tbsp minced fresh ginger
  • 1 carrot, peeled and cut into ribbons using a vegetable peeler
  • 1 zucchini, cut into ribbons using a vegetable peeler
  • 1/2 red onion, thinly sliced
  • 1/2 each red and yellow bell pepper, seeded and thinly sliced
  • 2 cups thinly sliced Swiss chard or bok choy
  • 1 1/2 cups coconut milk
  • 4 tsp fish sauce
  • 1 tbsp reduced-sodium tamari sauce
  • 1 tbsp fresh lime juice
  • 2 tsp raw honey
  • 1/4 cup loosely packed chopped fresh
  • cilantro leaves
  • Lime wedges, optional

Preparation

  1. In a large, wide saucepan on medium high, heat oil. Working in batches if necessary, add pork and sear, turning once, until browned all over and cooked through, 2 to 3 minutes. Transfer pork to a bowl.
  2. In same saucepan, combine broth, garlic, chile, lemongrass and ginger; bring to a boil on medium-high. Stir in carrot, zucchini, onion, bell peppers and Swiss chard; return to a boil. Reduce heat to medium and cook until vegetables are crisp-tender, 3 to 4 minutes.
  3. Return pork and any juices to pot. Add milk, fish sauce, tamari, lime juice and honey; bring to a boil, then remove from heat. Garnish with cilantro and lime wedges (if using).

Nutrition Information

  • Serving Size: 1 1/2 cups of coconut lemongrass soup
  • Calories: 264
  • Carbohydrate Content: 11 g
  • Cholesterol Content: 49 mg
  • Fat Content: 16 g
  • Fiber Content: 1 g
  • Protein Content: 22 g
  • Saturated Fat Content: 12 g
  • Sodium Content: 563 mg
  • Sugar Content: 5 g
  • Polyunsaturated Fat Content: 1 g