Keto Seafood Pho

Dive into a comforting bowl of Keto Seafood Pho, a low-carb take on the classic Vietnamese soup that's as nourishing as it is flavorful. Replace carb-heavy rice noodles with spiralized zucchini for a guilt-free twist that perfectly complements the aromatic broth infused with star anise, cinnamon, garlic, and ginger. Succulent shrimp and tender squid rings add a delightful oceanic flair, while fresh cilantro, mint, and crunchy bean sprouts elevate each bite with vibrant texture and zest. Ready in just 45 minutes, this gluten-free, keto-friendly recipe is perfect for anyone craving a healthy yet indulgent meal packed with bold flavors and fresh ingredients. Serve piping hot with a squeeze of lime and a hint of chili for a customizable, restaurant-quality experience right at home.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 large Zucchini
• 12 large Shrimp, peeled and deveined
• 200 grams Squid rings
• 2 tablespoons Fish sauce
• 6 cups Chicken or seafood broth
• 2 whole Star anise
• 1 whole Cinnamon stick
• 1 inch piece Fresh ginger, sliced
• 4 cloves Garlic cloves, crushed
• 1 whole Lime, juiced
• 0.5 cup Fresh cilantro, chopped
• 0.5 cup Fresh mint leaves
• 1 cup Bean sprouts
• 1 whole Red chili, sliced
• 2 whole Green onions, sliced
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Begin by spiralizing the zucchini into noodles using a spiralizer or vegetable peeler, and set them aside.

Step 2

In a large soup pot, combine the chicken or seafood broth, star anise, cinnamon stick, ginger, and garlic. Bring to a boil over high heat.

Step 3

Once boiling, reduce the heat to low, cover, and let the broth simmer for 15 minutes to allow the spices to infuse.

Step 4

After 15 minutes, remove the star anise, cinnamon stick, ginger, and garlic from the broth using a slotted spoon or a mesh strainer.

Step 5

Add the fish sauce to the broth, then season with salt and black pepper to taste.

Step 6

Carefully add the shrimp and squid rings to the broth and let them cook for about 3-4 minutes, or until the shrimp are pink and opaque, and the squid rings are tender.

Step 7

Remove the pot from heat and stir in the lime juice.

Step 8

Divide the zucchini noodles between serving bowls.

Step 9

Ladle the hot seafood broth over the zucchini noodles, ensuring an even distribution of shrimp and squid among the bowls.

Step 10

Top each bowl with bean sprouts, cilantro, mint leaves, sliced red chili, and green onions for garnish.

Step 11

Serve immediately while hot, allowing diners to mix the toppings into the soup for added freshness and flavor.

Nutrition Facts

Serving size	(2808.9g)

Amount per serving	% Daily Value*
Calories	886.8

Total Fat 14.4g	0%
Saturated Fat 1.9g	0%
Polyunsaturated Fat 0.4g
Cholesterol 817.4mg	0%
Sodium 15797.2mg	0%
Total Carbohydrate 99.8g	0%
Dietary Fiber 24.4g	0%
Total Sugars 48.6g
Protein 107.8g	0%

Vitamin D 0IU	0%
Calcium 881.7mg	0%
Iron 24.8mg	0%
Potassium 4116.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.5%

Protein: 44.9%

Carbs: 41.6%