Whole30 Shrimp Pho
Warm up to a bowl of aromatic comfort with this Whole30 Shrimp Pho, a wholesome spin on the classic Vietnamese noodle soup. This gluten-free, paleo-friendly recipe swaps traditional rice noodles for spiralized zucchini, creating a light and nutrient-packed base that pairs beautifully with a rich, spiced broth. Infused with fragrant star anise, cinnamon, clove, and fresh ginger, the broth is simmered to perfection and finished with tender shrimp that are cooked to succulent perfection. Packed with fresh garnishes like cilantro, basil, bean sprouts, and lime, this pho is not only bursting with vibrant flavors but also compliant with your Whole30 goals. Ready in just under an hour, it's the perfect way to enjoy a guilt-free, restaurant-worthy meal from the comfort of your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, halved and sliced
- 2 inches fresh ginger, sliced
- 2 pieces star anise
- 4 pieces whole cloves
- 1 stick cinnamon stick
- 1 teaspoon whole black peppercorns
- 8 cups chicken stock
- 2 tablespoons fish sauce (Whole30 compliant)
- 1 pound shrimp, peeled and deveined
- 2 zucchini, spiralized
- 1 lime, cut into wedges
- 0.5 cup fresh cilantro, chopped
- 0.5 cup fresh basil leaves
- 1 cup bean sprouts
- 2 green onions, sliced
- 1 jalapeño, sliced (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the sliced onion and ginger and sauté until the onion is soft and translucent, about 5 minutes.
Add the star anise, whole cloves, cinnamon stick, and black peppercorns to the pot, stirring for about 1 minute until fragrant.
Pour the chicken stock into the pot and bring it to a boil.
Reduce the heat and let it simmer uncovered for 30 minutes to allow the flavors to blend.
After 30 minutes, strain and discard the solids from the broth and return the liquid to the pot.
Stir in the fish sauce and bring the broth back to a gentle simmer.
Add the shrimp to the simmering broth and cook until opaque and just cooked through, about 3-4 minutes.
Divide the spiralized zucchini among serving bowls.
Ladle the hot broth and shrimp over the zucchini noodles, allowing the heat to gently soften them.
Serve the pho with lime wedges, fresh cilantro, basil leaves, bean sprouts, green onions, and jalapeño slices on the side as garnishes for each person to customize their bowl.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 4713 mg | 205% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 26.6 g | ||
| Protein | 229.5 g | 459% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 635 mg | 49% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2692 mg | 57% | |
*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.
