Chicken Zoodle Pho Recipes

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VIETNAMESE CHICKEN NOODLE SOUP

Make our comforting bowlful of chicken noodle soup with warming Vietnamese spices. This easy 'pho ga' recipe makes an ideal low-fat supper for a crowd

Provided by user Kiljaan

Categories     Lunch, Supper

Time 45m

Number Of Ingredients 24



Vietnamese chicken noodle soup image

Steps:

  • Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
  • In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
  • Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
  • Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
  • To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.

Nutrition Facts : Calories 442 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium

1 tbsp vegetable oil
3 shallots, sliced
3 garlic cloves, sliced
1 lemongrass stalk, chopped
2.5cm piece ginger, sliced
3 star anise
1 cinnamon stick
1 tsp coriander seeds
¼ tsp Chinese five spice
¼ tsp black peppercorns
1 tsp caster sugar
1 tbsp fish sauce
1.25 - 1.5 litres good quality fresh chicken stock
3 large chicken breasts (about 500g)
450g rice noodles
4 spring onions, finely sliced on an angle
1 carrot, shredded or peeled into ribbon with a vegetable peeler
2 large handfuls (150g) mung bean sprouts
large bunch coriander, chopped
small bunch mint, leaves chopped
1 red chilli, thinly sliced (optional)
2 tbsp crispy fried shallots (optional)
1 kaffir lime leaf, tough central stalk removed, very finely sliced, (optional)
1 lime, cut into wedges

CHICKEN FAB PHO (ZOODLED)

From celebrity health coach and author Kelly LeVeque. A simply-made delicious winter comfort food made with all things: zucchini and yellow squash zoodles!

Provided by gailanng

Categories     Vietnamese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13



Chicken Fab Pho (Zoodled) image

Steps:

  • In a medium saucepan, heat the oil over medium heat. Add the ginger and garlic and sauté until fragrant, 1 to 2 minutes. Add the broth and coconut aminos, bring to a boil and cook for 2 to 3 minutes, or until cooked through.
  • In shallow bowls, layer the veggies and top with the shredded chicken. Top with broth.
  • Top with cilantro, basil, and red pepper flakes.

Nutrition Facts : Calories 444.3, Fat 23.4, SaturatedFat 8.5, Cholesterol 85.8, Sodium 1859.8, Carbohydrate 29, Fiber 10.8, Sugar 16.4, Protein 37.9

1 tablespoon coconut oil
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
2 quarts chicken bone broth or 2 quarts chicken stock
2 tablespoons coconut aminos
2 zucchini, made into zoodles
2 summer squash, made into zoodles
4 small bok choy, torn into small pieces
1/2 cup bean sprouts
1 store-bought rotisserie chicken, deboned and shredded
fresh cilantro
fresh basil
red pepper flakes

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