This quick and easy Ginger-Garlic Pork Noodle Soup is warming, comforting and delicious. It’s the perfect weeknight meal and is AIP and paleo and can be made Whole30 compliant.
- 2 TBSP olive oil
- 6 cloves garlic, sliced
- 1.5 -inch piece fresh ginger, grated
- 1 lb ground pork
- 3 shallots, thinly sliced
- 1/2 cup cilantro, chopped (plus more for garnishing)
- 2 TBSP chives, chopped (plus more for garnishing)
- 1 tsp sea salt
- 2 cups cremini, button or shitake mushrooms, sliced
- 2 cups spinach, loosely packed
- 3.5 cups sodium free chicken bone broth or vegetable stock (ensure ingredients are AIP compliant)
- 3/4 cup coconut aminos
- 4oz AIP compliant pasta (I recommend this brand)
- Cook your pasta of choice according to directions, strain and set aside.
- In a large stock pot or cast iron pot, heat olive oil on medium heat. Add sliced garlic and ginger and sauté 2-3 minutes, stirring frequently until the garlic begins to brown.
- Next, add ground pork, shallots, chopped cilantro, chives and sea salt. Sauté an additional 5–7 minutes, stirring continuously.
- Next, add in sliced mushrooms and stir to combine. Add in coconut aminos and chicken bone broth or vegetable stock, reduce heat, cover pot and simmer 10 -15 additional minutes.
- Finally add in spinach and stir to wilt. Taste for salt and adjust accordingly.
- Pour soup overtop cooked noodles. Garnish with additional cilantro and chives and a splash more of coconut aminos in each individual serving, if desired.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Keywords: soup, pork noodle soup, ginger-garlic, pork, aip, paleo, whole30