Theres nothing like a warm bowl of Pho on a rainy or cold day! This Paleo Chicken Pho is made with zucchini noodles for a low carbs and grain free alternative.
Happy Black Friday! I know you have lots of leftovers to eat with loved ones, so I’ll keep this brief. My mom and I had a super fun day cooking Thanksgiving dinner together and watching Netflix and Redbox movies. I’m so blessed to have her here with me — I’m beyond Thankful for that.
So lets talk Pho. Pho is one of the most flavorful substances on the planet — it’s no wonder Americans are obsessed with it. I love the pairing of the sweeter spices, such as cinnamon, with the more robust peppercorns and ginger. It’s a total party in a bowl. It’s also one of the healthiest comfort foods I can think of, especially when the wind is blowing hard and you just want to curl up with a warm soup. Pho is the answer.
It’s also a perfect dish to make post-Thanksgiving when you want something a bit lighter. You could even swap out the chicken for leftover Turkey!
I was intimidated at the thought of trying to master just a beloved dish myself, but I’m really pleased with the result! This Pho is extra colorful and equally as packed with a rainbow of flavor.
And, you know me. I’ll eat anything with chopsticks.
Rainbow Chicken Pho
- 1 tbsp oil
- 1/2 inch fresh ginger julienned
- 2 cloves garlic minced
- 1/2 tsp salt
- 6 rainbow carrots julienned
- 2 red chili sliced
- 1/2 cup cremini mushrooms, sliced
- 2 tsp Chinese 5 spice
- 1/4 tsp pepper
- 1/2 tsp chili powder
- 3 tbsp coconut aminos
- 5 green onions
- 4 c Broth
- 1 lb shredded chicken
- 2 zucchini spiraled
- 1/4 cup chopped Cilantro
- Lime wedges for serving
Place a large pot over medium heat. Place oil, ginger, garlic, and salt in the skillet and saute for 1-2 minutes. Add carrots, chili peppers, mushrooms, Chinese five spice, chili powder, and pepper. Saute for 5-6 minutes, or until soft.
Pour broth and coconut aminos into the pot. Bring to a boil and then reduce to simmer for 6-7 minutes.
Stir in chicken and chopped cilantro. Cook for 4-5 minute to heat the chicken, and then add the zucchini noodles. Cook for 2-3 minutes to soften, and then serve topped with cilantro and lime wedges!