Malabar Spinach Soup with Pork

5.0 from 1 vote

Some soups are built on long simmered bones or deep spice pastes. This one is different. It comes together in a single pot with ground pork, sweet potato, and a generous pile of Malabar spinach leaves. The broth stays light, the pork turns tender, and the spinach softens just enough to keep its gentle, slippery texture. It is the kind of soup that fits easily into a weeknight meal without asking for much attention.

If you have cooked with Malabar spinach before, you already know its leaves thicken the broth slightly and give it a soft, almost silky body. If this is your first time, you are in for an easy introduction. The ingredient list is short, the steps are straightforward, and the result is a calm, filling bowl that pairs naturally with steamed rice.

What You Need

This soup relies on a small set of ingredients. Ground pork is seasoned first with fish sauce, sugar, black pepper, and minced green onion. That mixture becomes small pork dumplings dropped directly into boiling water. Sweet potato cubes go in next, adding a mild sweetness and a soft bite. The Malabar spinach goes in last, along with a final round of fish sauce, salt, and chopped green onion.

The full quantities are listed in the recipe card below. The only preparation that takes a little time is picking and chopping the Malabar spinach leaves. Everything else moves quickly.

Equipment

Soup pot: To bring the water to a boil and cook the pork, sweet potato, and spinach.

Chef’s knife: To mince the green onion, chop the Malabar spinach, and cut the sweet potato into cubes.

Cutting board: To prepare the green onion, spinach, and sweet potato safely.

Measuring cups: To measure the water accurately.

Measuring spoons: To measure the fish sauce, sugar, salt, and black pepper.

Small mixing bowl: To combine the ground pork with the seasonings before shaping it into the soup.

Spoon: To scoop and drop the seasoned pork into the boiling water.

Ladle: To transfer the finished soup and broth into serving bowls.

How to Make Malabar Spinach Soup with Pork

Step 1: Season the ground pork

In a small bowl, combine ½ lb (225 g) ground pork with 1 teaspoon fish sauce, ½ teaspoon sugar, ¼ teaspoon black pepper, and the minced green onion. Mix well and set aside. This step gives the pork its flavor before it ever touches the water.

Step 2: Bring the water to a boil

Pour 4 cups of water into a soup pot and bring it to a rolling boil over high heat.

Step 3: Add the pork

Use a spoon to scoop small portions of the seasoned pork mixture and drop them into the boiling water. Continue until all the pork is in the pot. Cook until the pork is tender and no longer pink inside.

Step 4: Add the sweet potato

Add 2 cups of sweet potato cubes. Cook until the sweet potato is tender enough to pierce easily with a spoon or knife.

Step 5: Add the Malabar spinach

Add the chopped Malabar spinach leaves and stir. Cook just until the water comes back to a gentle boil and the leaves are wilted and tender.

Step 6: Season and finish

Season the soup with 1 tablespoon fish sauce and ¼ teaspoon salt. Taste and adjust if needed. Top with the chopped green onion and turn off the heat.

Cooking Tips

Do not overcook the Malabar spinach. The leaves soften quickly. Once they are wilted and the broth returns to a gentle boil, the soup is ready.
Keep the pork pieces small. Small spoonfuls cook faster and stay tender in the light broth.
Taste before adding more salt. Fish sauce is already salty, and the pork mixture contains fish sauce as well. Add the final seasoning gradually.

How to Serve

Ladle the soup into bowls while hot. It works well on its own as a light meal, or alongside steamed jasmine rice for a more complete Cambodian-style meal. Soup plays a central role in Cambodian home cooking, and this bowl fits right into that pattern.

Frequently Asked Questions

Can I use a different leafy green if I cannot find Malabar spinach?

Malabar spinach has a distinct soft, slightly thick texture. If you cannot find it, another tender leafy green will change the texture but can still work in the same basic method. Add delicate greens at the very end, just as you would with Malabar spinach.

How should I store leftovers?

Store the cooled soup in a covered container in the refrigerator. Reheat gently on the stovetop. The spinach will soften further after storage, so reheat only until hot rather than boiling for a long time.

Is this soup gluten-free?

The core ingredients are naturally gluten-free, but fish sauce brands can vary. Check the label on your fish sauce if you need a confirmed gluten-free result. For general food safety guidance, see the USDA FoodSafety.gov resources.

Final Thoughts

Malabar Spinach Soup with Pork is a simple bowl that does not try to do too much. The pork gives it substance, the sweet potato adds a gentle sweetness, and the spinach brings its soft, silky leaves to the broth. It is a forgiving recipe that works well for a quick lunch or a light dinner with rice. Once you have made it a few times, you will likely find yourself adjusting the seasoning and timing to suit your own kitchen.

For more soup ideas, you can also try our easy Cambodian chicken lemon soup or our fish and Asian purple spinach soup, which uses another leafy green in a similar spirit. If you enjoy pork-based soups, our white yam with pork soup is another quiet, comforting option.