Paleo Seafood Pho
Dive into a bowl of flavor-packed Paleo Seafood Pho, a nourishing twist on the classic Vietnamese noodle soup that's perfect for clean-eating enthusiasts. This recipe swaps traditional rice noodles for vibrant, spiralized zucchini and carrots, creating a low-carb, nutrient-dense base that's both refreshing and tender. A fragrant broth infused with ginger, star anise, cinnamon, and cloves forms the heart of this dish, with succulent shrimp and scallops adding a dose of lean protein. Enhanced with zesty lime juice, umami-rich fish sauce, and coconut aminos, each spoonful bursts with irresistible flavor. Top it all off with fresh herbs, crunchy bean sprouts, and a hint of red chili spice for a beautifully garnished meal that’s gluten-free, dairy-free, and paleo-compliant. Ready in under an hour, this guilt-free seafood pho promises restaurant-quality nourishment right at home!
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Recipe Information
Ingredients
- 200 grams shrimp, peeled and deveined
- 200 grams scallops
- 2 large zucchini, spiralized
- 1 large carrot, spiralized
- 2 tablespoons fish sauce
- 2 tablespoons coconut aminos
- 4 cups chicken or seafood stock
- 1 medium lime, juiced
- 1 inch piece ginger, thinly sliced
- 2 whole star anise
- 1 cinnamon stick
- 4 cloves
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 0.25 cup fresh basil leaves
- 1 cup bean sprouts
- 1 small red chili, sliced
Instructions
In a large pot, combine the chicken or seafood stock, ginger slices, star anise, cinnamon stick, cloves, and sea salt. Bring to a boil, then reduce to a simmer and cook for 20 minutes to allow the flavors to meld.
While the broth is simmering, prepare the shrimp and scallops by rinsing under cold water and patting them dry with a paper towel.
After 20 minutes of simmering the broth, remove the ginger, star anise, cinnamon stick, and cloves. Adjust seasoning by adding fish sauce, coconut aminos, lime juice, and black pepper.
Add the shrimp and scallops to the broth and simmer for an additional 3-5 minutes, or until the seafood is cooked through and tender.
In separate bowls, divide the spiralized zucchini and carrot among the servings.
Ladle the hot broth and seafood over the spiralized vegetables, allowing the heat to slightly soften them while retaining a fresh texture.
Garnish each bowl with fresh cilantro, basil leaves, bean sprouts, and sliced red chili. Serve immediately with additional lime wedges if desired.
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 9941 mg | 432% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 27.6 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3494 mg | 74% | |
*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.
