Keto Pho Chicken Soup
Warm up with a bowl of flavorful and low-carb Keto Pho Chicken Soup, a healthy twist on the classic Vietnamese comfort food. This recipe swaps traditional rice noodles for light and nutrient-packed zucchini noodles, making it perfect for those following a ketogenic or low-carb lifestyle. Infused with aromatic spices like cinnamon, star anise, and fresh ginger, the rich chicken broth delivers an authentic depth of flavor that's both soothing and satisfying. Tender strips of chicken breast and a colorful array of fresh toppings—bean sprouts, herbs, jalapeño slices, and a zingy squeeze of lime—elevate this dish to an exciting medley of textures and tastes. Ready in just an hour, this wholesome keto-friendly pho is a delicious, guilt-free meal that's perfect for cozy nights or meal prep.
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Ingredients
- 1.5 pounds chicken breast
- 8 cups chicken broth
- 3 tablespoons fish sauce
- 1 2-inch piece fresh ginger
- 1 piece cinnamon stick
- 2 pieces star anise
- 3 pieces whole cloves
- 1 medium onion
- 1 cube chicken bouillon cube
- 4 cups zucchini noodles
- 1 cup bean sprouts
- 0.5 cup fresh cilantro
- 0.5 cup fresh basil
- 1 large lime
- 1 sliced jalapeño
- 2 stalks green onions
Directions
Step 1
Start by bringing the chicken broth to a simmer in a large pot over medium heat.
Step 2
While the broth is warming up, peel and slice the ginger, and cut the onion in half. Add the ginger, onion, cinnamon stick, star anise, and whole cloves to the pot.
Step 3
Add the chicken bouillon cube and fish sauce to the broth, then bring everything to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld.
Step 4
Meanwhile, slice the chicken breast into thin strips. After the broth has simmered for 20 minutes, add the chicken strips to the pot. Continue to simmer for an additional 15 minutes until the chicken is cooked through.
Step 5
Prepare the zucchini noodles by slicing zucchini into thin strips using a spiralizer or a knife. Set them aside.
Step 6
Once the chicken is cooked, taste the broth and adjust seasonings as needed. You may add more fish sauce, salt, or pepper to your taste.
Step 7
Remove and discard the ginger, onion, cinnamon, star anise, and cloves from the broth.
Step 8
Divide the zucchini noodles among four bowls.
Step 9
Ladle the hot soup over the zucchini noodles, ensuring each bowl gets an even amount of chicken.
Step 10
Top each bowl with bean sprouts, fresh cilantro, and fresh basil.
Step 11
Serve with lime wedges on the side and garnish with jalapeño slices and green onions. Squeeze lime juice into your soup before eating for an extra burst of flavor.
Nutrition Facts
| Serving size | (3553.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1406.7 |
| Total Fat 29.0g | 0% |
| Saturated Fat 6.5g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 585.1mg | 0% |
| Sodium 11393.1mg | 0% |
| Total Carbohydrate 68.6g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 31.4g | |
| Protein 234.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 548.9mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 5735.4mg | 0% |
Source of Calories