Keto Seafood Pho
Dive into a bowl of irresistible flavors with this Keto Seafood Pho, a low-carb twist on the beloved Vietnamese classic! This vibrant recipe swaps traditional rice noodles for spiralized zucchini noodles, keeping it keto-friendly without compromising on taste. Simmered in a fragrant broth infused with star anise, cinnamon, ginger, and garlic, the dish features succulent shrimp and tender squid rings for a rich and satisfying seafood medley. Topped with fresh herbs like cilantro, mint, bean sprouts, and a touch of sliced chili, each bowl bursts with aromatic goodness and refreshing textures. Perfect for those following a ketogenic diet or anyone seeking a lighter, healthier version of pho, this quick and easy recipe comes together in just 45 minutes, making it ideal for weeknight dinners or cozy weekend meals.
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Recipe Information
Ingredients
- 2 large Zucchini
- 12 large Shrimp, peeled and deveined
- 200 grams Squid rings
- 2 tablespoons Fish sauce
- 6 cups Chicken or seafood broth
- 2 whole Star anise
- 1 whole Cinnamon stick
- 1 inch piece Fresh ginger, sliced
- 4 cloves Garlic cloves, crushed
- 1 whole Lime, juiced
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Fresh mint leaves
- 1 cup Bean sprouts
- 1 whole Red chili, sliced
- 2 whole Green onions, sliced
- to taste Salt
- to taste Black pepper
Instructions
Begin by spiralizing the zucchini into noodles using a spiralizer or vegetable peeler, and set them aside.
In a large soup pot, combine the chicken or seafood broth, star anise, cinnamon stick, ginger, and garlic. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and let the broth simmer for 15 minutes to allow the spices to infuse.
After 15 minutes, remove the star anise, cinnamon stick, ginger, and garlic from the broth using a slotted spoon or a mesh strainer.
Add the fish sauce to the broth, then season with salt and black pepper to taste.
Carefully add the shrimp and squid rings to the broth and let them cook for about 3-4 minutes, or until the shrimp are pink and opaque, and the squid rings are tender.
Remove the pot from heat and stir in the lime juice.
Divide the zucchini noodles between serving bowls.
Ladle the hot seafood broth over the zucchini noodles, ensuring an even distribution of shrimp and squid among the bowls.
Top each bowl with bean sprouts, cilantro, mint leaves, sliced red chili, and green onions for garnish.
Serve immediately while hot, allowing diners to mix the toppings into the soup for added freshness and flavor.
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 15797 mg | 687% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 48.6 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 882 mg | 68% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 4116 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
