Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Recipes

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.

Get access to everything we publish when you sign up for Outside+.

Servings
6
Prep Time
25 min
Cook Time
15 min
Duration
40 min

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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g