EASY PALEO PHO (VIETNAMESE SOUP)

Are you familiar with pho? Pho is a really popular dish here in Seattle and in every part of
the city you can find a neighborhood pho joint. Pho (pronounced “fa” not “fo”) is a Vietnamese noodle soup usually made with rice noodles and a flavorful broth. Pho is typically accompanied by Thai basil, lime wedges, mung bean sprouts, and chili peppers for an extra punch.

Pho works well for a variety of diets because it can be made gluten-free/grain-free with zucchini noodles and you can use your choice of broth and protein to make it vegan/plant-based/vegetarian or meaty.

INGREDIENTS

• 1 cinnamon stick
• 1 star anise
• 2 large garlic cloves, sliced
• 2-inch piece of fresh ginger, peeled and roughly chopped
• ¼ medium yellow onion, peeled and thinly sliced
• 4 cups chicken or vegetable stock
• 1 tablespoon coconut aminos
• 2 cups cooked and shredded chicken (or a protein source of your choice)
• 1.5 pounds zucchini, spiralized into noodles
• 1 lime, cut into wedges
• 2 large sprigs of Thai basil
• 1 cup fresh mung bean sprouts
• 1 jalapeño, sliced (optional)
• sprinkle of red chile pepper flakes (optional)

INSTRUCTIONS

1. In a large pot over medium heat, dry roast cinnamon stick, star anise, garlic and ginger for one minute.
2. Add the onions, stock, and coconut aminos. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes.
3. Remove cinnamon stick and star anise. Add the chicken (or protein source of your choice) and zucchini noodles. Simmer for 3 - 5 minutes, or until noodles are tender, but not mushy.
4. Serve hot with lime wedges, basil, bean sprouts, jalapeno, and red chile pepper flakes if desired.

http://www.insonnetskitchen.com/easy-paleo-pho/