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two bowls of ginger-garlic pork noodle soup on a light grey background with two spoons and decorative cilantro

Ginger-Garlic Pork Noodle Soup (AIP, paleo, Whole30)

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5 from 6 reviews


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)


  1. Cook your pasta of choice according to directions, strain and set aside. 
  2. 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. 
  3. Next, add ground pork, shallots, chopped cilantro, chives and sea salt. Sauté an additional 5–7 minutes, stirring continuously. 
  4. 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. 
  5. Finally add in spinach and stir to wilt. Taste for salt and adjust accordingly. 
  6. Pour soup overtop cooked noodles. Garnish with additional cilantro and chives and a splash more of coconut aminos in each individual serving, if desired.
  7. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes