Rainbow Chicken Pho (Pho Ga)

Nov 23, 2018 | Chicken, Soups and Stews

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. 

rainbow pho ga

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.

rainbow pho ga

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.

rainbow pho ga

And, you know me. I’ll eat anything with chopsticks.

rainbow pho ga

Rainbow Chicken Pho

PREP TIME 5 minutes
COOK TIME 22 minutes
TOTAL TIME 27 minutes


  • 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


  1. 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.

  2. Pour broth and coconut aminos into the pot. Bring to a boil and then reduce to simmer for 6-7 minutes.
  3. 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!

rainbow pho ga

This post may contain affiliate links, which means I earn a small commission from qualifying purchases at no extra cost to you. I only recommend products that I trust and use myself. Thank you for your support!


Submit a Comment

Your email address will not be published. Required fields are marked *



Hey! I’m Moriah– a commercial and editorial food photographer and creative entrepreneur who is perpetually drinking coffee and covered in dog hair. I write this blog from New York City where I run my creative agency, The B Edit. I write this blog in the hopes that you can one day have your creative dream job, too!   

Pin It on Pinterest