Whether it’s breakfast, lunch or dinner, this super-easy favorite is satisfying and highly nutritious. Every bite is a different experience, with chunks of ginger, basil, cilantro, garlic, spices, and lime. The key to scrumptious flavor and off the charts nutrition is your BROTH! Most Asian restaurants use chemical broths, GMO-fed meat, and cheap rice noodles, all low in nutrients. However this recipe is 100% real food, non-GMO, and grain-free! Zoodles are zucchini noodles, quick to make with an inexpensive veggie spiralizer – see below. You can use a delicious vegetable broth. Or you can try my Easy Pressure-Cooker Bone Broth, so rich and nutrient-dense it will make your eyes sparkle! If you freeze some broth in serving-size containers, then this soup is SUPER easy to make. Melt the frozen broth in a soup pan while you add the veggies. enjoy! Serves 2.
Zoodles are a snap with a hand-held vegetable slicer – spiralizer. Look for a stainless steel version such as Zoodle Chef, Kycen Spiral Slicer, Spiroslicer, or Kitchen Supreme.
Ingredients
- 3 cups Homemade Broth like Bone Broth or your favorite sugar-free non-GMO broth. Or make your own vegetarian broth.
- 1-inch piece of fresh ginger root, peeled and sliced very thin
- 1 clove garlic, crushed
- 1/8 teaspoon ground cardamom
- 8 ounces chicken breast, diced (organic or non-GMO) (optional)
- 1 tablespoon liquid coconut aminos (optional)
- 1 stick cinnamon (optional)
- 1 whole star anise (optional)
- Zoodles of 1 medium zucchini
- 1 green onion, chopped
- Unprocessed salt (perhaps not needed if aminos and broth are salted)
- Black pepper to taste
- Bean sprouts
- Basil leaves
- Fresh cilantro leaves
- Lime wedges
- Hot chili pepper, sliced thin (skip this is you're nightshade intolerant)
Instructions
- In a medium saucepan heat the broth, ginger, garlic, cardamom, chicken breast, liquid coconut aminos, cinnamon and anise, if using. Bring to a boil and turn the heat down to a low simmer.
- Add the zoodles, green onion, salt and pepper to taste. Cover and simmer 1 minute. The idea is to cook the zoodles until barely soft, but not mushy.
- Pour into two bowls and serve with optional garnishes.
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