Paleo Pho Chicken Soup
Warm, comforting, and packed with traditional flavor, this Paleo Pho Chicken Soup is a nutritious twist on the classic Vietnamese dish. Made with aromatic spices like cinnamon, star anise, and cloves, the infused broth delivers bold, fragrant notes while being naturally gluten-free and paleo-friendly. Tender chicken thighs add protein, while zucchini noodles provide a fresh, low-carb alternative to rice noodles. Top each bowl with vibrant garnishes like bean sprouts, fresh herbs, and a squeeze of lime for a burst of citrusy brightness. Perfect for chilly evenings or a health-conscious meal, this recipe combines wholesome ingredients with authentic flavors for an irresistible bowl of pho you'll want to savor every time.
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Recipe Information
Ingredients
- 8 cups Chicken broth
- 1 pound Boneless, skinless chicken thighs
- 2 inches Ginger, fresh
- 1 whole Cinnamon stick
- 3 whole Star anise
- 4 whole Cloves
- 2 tablespoons Fish sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Zucchini
- 1 whole Lime
- 0.5 cup Fresh cilantro
- 0.5 cup Fresh basil
- 1 cup Bean sprouts
- 3 stalks Green onions
- 2 whole Red chili peppers
Instructions
Peel and slice the ginger into thin pieces. In a large pot, toast the ginger slices, cinnamon stick, star anise, and cloves over medium heat until they become fragrant, about 3-4 minutes.
Add the chicken broth to the pot, bring it to a boil, and then reduce to a simmer for 20 minutes to let the spices infuse the broth.
While the broth is simmering, slice the chicken thighs into bite-sized pieces and set them aside.
Spiralize the zucchini to create noodles, and set them aside.
After the broth has simmered, strain the broth to remove the spices and return it to the pot.
Stir in the chicken pieces, fish sauce, salt, and black pepper. Allow the chicken to cook in the simmering broth for about 12-15 minutes until fully cooked.
Slice the lime in half. Chop the fresh cilantro and green onions. Thinly slice the red chili peppers for garnishing.
Divide the zucchini noodles among serving bowls. Ladle the hot broth with chicken over the noodles.
Garnish each bowl with bean sprouts, cilantro, basil, chopped green onions, and slices of chili peppers.
Serve with lime wedges on the side for squeezing over the top just before eating.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 13484 mg | 586% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 40.4 g | ||
| Protein | 158.0 g | 316% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 548 mg | 42% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4494 mg | 96% | |
*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.
