Can I use pork loin instead of pork shoulder?

Yes, you can use pork loin. Pork loin is leaner and will cook faster and become drier, so reduce the simmer time and consider slicing the loin into smaller pieces to reach tenderness without overcooking.

What happens if I replace the coconut cream with unsweetened almond milk?

The broth will be thinner and less rich when using unsweetened almond milk. To compensate, reduce the liquid longer to concentrate flavor or finish with a small extra amount of almond milk warmed into the soup, since almond milk does not emulsify and thicken like coconut cream.

The pork is not fork-tender after the suggested simmer time; what should I do?

Continue to simmer the soup gently until the pork breaks down, checking every 20 minutes. If needed, cut the pork into smaller pieces to shorten the remaining cook time and expose more surface to the simmering liquid.

The broth tastes flat after cooking; how can I boost the flavor without adding sugar or starch?

Adjust umami and seasoning with a splash of fish sauce and a pinch of salt, then simmer briefly to meld. A quick sear of additional mushrooms in the skillet before adding them back will concentrate their flavor and lift the broth.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — and divide a large batch into shallow containers so it cools quickly rather than sitting warm in one deep pot. USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Coconut-Pork and Portobello Main Soup

4 bowls · 4.2 g net carbs

4.2g Net carbs 41.3g Fat 28.8g Protein 510.7 kcal

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings · prep 25 min · cook 1 hr 50 min · total 2 hr 15 min · difficulty hard

Seared pork shoulder and sautéed portobello mushrooms are combined with coconut cream and water and then simmered into a rich, spoonable main-course soup. The broth is flavored with fish sauce, bay leaves, coriander and cumin while napa cabbage is added late for tender, braised green texture. Pork is cooked until fork-tender so the meat collapses into the broth and thickens it slightly. The finished soup is silky from the coconut cream and punctuated by the mushrooms' concentrated umami.

Ingredients

pork shoulderPork, Fresh, shoulder, whole, separable lean and fat, raw

600 g
portobello mushroomsMushroom, Portabella

150 g
napa cabbageCabbage, Chinese (pe-tsai), raw

150 g
coconut creamCoconut cream, Nuts, raw (liquid expressed from grated meat)

120 g
water
600 ml
fish sauce

15 ml
avocado oilOil, Avocado

15 ml
bay leavesSpices, Bay leaf

4 g
saltSalt, Table
8 g
black pepperSpices, Pepper, black

3 g
corianderSpices, Coriander seed

2 g
cuminSpices, Cumin seed

1 g

Equipment

12-inch skillet
large heavy pot

Method

Heat the skillet over high heat until hot, then add the avocado oil and sear the pork shoulder until all sides are well browned; transfer the pork to the large pot.
Sear the portobello mushrooms in the same skillet until golden and slightly reduced, then add the mushrooms to the pot with the pork.
Pour the water into the pot, add the coconut cream, bay leaves, coriander, cumin, fish sauce, salt and black pepper, and bring to a gentle boil.
Reduce to a simmer and cook until the pork is fork-tender and the broth is flavorful, simmering 90 minutes.
Add the napa cabbage and continue to simmer until the cabbage is tender, about 10 minutes.
Discard the bay leaves, adjust seasoning with more fish sauce or salt if needed, and ladle the soup into bowls to serve.

Tips

Pro tip

Brown the pork in a hot skillet first to develop deep flavor before simmering.
Add the napa cabbage near the end so it retains some structure rather than melting into the broth.
If a silkier finish is desired, briefly whisk a small amount of coconut cream into the hot broth at the end.

Frequently asked questions

Can I use pork loin instead of pork shoulder?: Yes, you can use pork loin. Pork loin is leaner and will cook faster and become drier, so reduce the simmer time and consider slicing the loin into smaller pieces to reach tenderness without overcooking.
What happens if I replace the coconut cream with unsweetened almond milk?: The broth will be thinner and less rich when using unsweetened almond milk. To compensate, reduce the liquid longer to concentrate flavor or finish with a small extra amount of almond milk warmed into the soup, since almond milk does not emulsify and thicken like coconut cream.
The pork is not fork-tender after the suggested simmer time; what should I do?: Continue to simmer the soup gently until the pork breaks down, checking every 20 minutes. If needed, cut the pork into smaller pieces to shorten the remaining cook time and expose more surface to the simmering liquid.
The broth tastes flat after cooking; how can I boost the flavor without adding sugar or starch?: Adjust umami and seasoning with a splash of fish sauce and a pinch of salt, then simmer briefly to meld. A quick sear of additional mushrooms in the skillet before adding them back will concentrate their flavor and lift the broth.
How should I store leftovers, and how do I reheat them?: Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — and divide a large batch into shallow containers so it cools quickly rather than sitting warm in one deep pot. USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per bowl

Primary macros

Net carbs Fat Protein

4.2 gNet carbs

28.8 gProtein

41.3 gFat

2.5 gFiber

510.7Calories

Electrolytes

Na1244 mgSodium

K810 mgPotassium

Mg60 mgMagnesium

Minerals

Calcium: 85 mg
Iron: 3.22 mg
Magnesium: 60 mg
Phosphorus: 359 mg
Potassium: 810 mg
Zinc: 4.66 mg
Copper: 0.363 mg
Selenium: —

Vitamins

Vitamin A: —
Vitamin C: —
Vitamin D: —
Vitamin E: —
Vitamin K: —
Thiamin (B1): 1.187 mg
Riboflavin (B2): 0.626 mg
Niacin (B3): 7.78 mg
Pantothenic acid (B5): —
Vitamin B6: —
Folate: —
Vitamin B12: —

Other nutrients

Choline: —

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

417.5 g per bowl

11 figures are unavailable. Nothing was estimated in its place.

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Published 27 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.

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