Try this Easy Paleo Pho recipe, or contribute your own.
- 1 cinnamon stick
- 4 cups chicken or vegetable stock
- 1 star anise
- 1 lime, cut into wedges
- 2 large garlic cloves sliced
- 2- inch piece of fresh ginger peeled and roughly chopped
- 1/4 medium yellow onion peeled and thinly sliced
- 1 tablespoon coconut aminos
- 2 cups cooked and shredded chicken (or a protein source o
- 1.5 pounds zucchini spiralized into noodles
- 2 large sprigs of thai basil
- 1 cup fresh mung bean sprouts
- 1 jalapeã±o, sliced (optional)
- sprinkle of red chile pepper flakes (optional)
- Carbohydrate 24.0246386295304 g
- Cholesterol 14.4 mg
- Fat 5.94190796117032 g
- Fiber 2.05784060981068 g
- Protein 14.1805779651877 g
- Saturated Fat 1.58137379323222 g
- Serving Size 1 1 Serving (896g)
- Sodium 690.983937249818 mg
- Sugar 21.9667980197197 g
- Trans Fat 0.454615069836013 g
- Calories 205 calories
Step-by-step
- In a large pot over medium heat, dry roast cinnamon stick, star anise, garlic and ginger for one minute.
- Add the onions, stock, and coconut aminos. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes.
- Remove cinnamon stick and star anise. Add the chicken (or protein source of your choice) and zucchini noodles. Simmer for 3 - 5 minutes, or until noodles are tender, but not mushy.
- Serve hot with lime wedges, basil, bean sprouts, jalapeno, and red chile pepper flakes if desired.
Swapping traditional rice noodles for spiralized zucchini alters the structural integrity of the bowl completely, demanding precise timing so the squash releases minimal moisture into the broth. Dry roasting whole spices like star anise and cinnamon over medium heat for precisely sixty seconds awakens their essential oils before liquid enters the pot. When simmering the broth, keep the lid partially ajar to maintain steady evaporation without losing the volatile aromatics required for depth.
Preventing Soggy Noodles
Zucchini contains high water content that will dilute a delicately seasoned broth if cooked past five minutes. Add the spiralized squash strictly at the very end of the simmering window, pulling the pot from the heat the moment the strands soften just enough to yield to a fork. Keeping the protein and vegetable additions brief preserves texture across every serving.
Aromatics and Accoutrements
Fresh herbs and acidic lime wedges provide necessary contrast to the concentrated warmth of the spiced stock. Serve plates of Thai basil and mung bean sprouts separately so diners control the final temperature drop of the soup.
