Low Carb Pho Ga (Vietnamese Chicken Noodle Soup)

Savor the comforting flavors of Vietnam with this Low Carb Pho Ga, a nutritious twist on traditional Vietnamese chicken noodle soup. Packed with aromatic spices like star anise, cinnamon, and fresh ginger, the rich chicken broth forms the heart of this dish. Instead of rice noodles, spiralized zucchini noodles keep things light and keto-friendly while still delivering that classic soup experience. Tender shredded chicken, vibrant herbs like cilantro and Thai basil, and crisp bean sprouts add layers of freshness and texture. A splash of lime and a touch of jalapeño heat round out this wholesome, gluten-free recipe. Perfect for cozy nights or meal prepping, this low-carb pho is a flavorful, guilt-free indulgence!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 cups Chicken broth
• 2 pieces Boneless, skinless chicken breasts
• 2 medium Zucchini
• 2 inches Ginger
• 3 pods Star anise
• 1 piece Cinnamon stick
• 2 tablespoons Fish sauce
• 1 medium Onion
• 3 pieces Garlic cloves
• 1 cup Bean sprouts
• 2 stalks Scallions
• 1 bunch Cilantro
• 1 bunch Thai basil
• 1 piece Lime
• 1 piece Jalapeño
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Peel and slice the ginger into thin pieces. Peel the onion and cut it into quarters.

Step 2

In a large pot, add the chicken broth, ginger slices, star anise, cinnamon stick, and onion quarters. Bring to a boil over medium-high heat.

Step 3

Once boiling, add the chicken breasts to the pot. Lower the heat to a simmer and cook for approximately 20 minutes, or until the chicken is fully cooked.

Step 4

While the broth is simmering, use a spiralizer to turn the zucchinis into noodles. Set them aside.

Step 5

Remove the chicken breasts from the broth once cooked. Let them cool slightly before shredding them with two forks.

Step 6

Strain the broth to remove the ginger, anise, cinnamon, and onion pieces. Return the broth to the pot and add the fish sauce, salt, and black pepper to taste.

Step 7

Add the shredded chicken back to the broth and bring it back to a gentle simmer. Add the zucchini noodles and cook for about 3-4 minutes, just until the noodles are tender.

Step 8

Slice the jalapeño into thin rounds, chop the scallions, and roughly chop the cilantro and Thai basil.

Step 9

Divide the soup into bowls. Top with bean sprouts, scallions, cilantro, Thai basil, and jalapeño slices. Serve with lime wedges on the side for squeezing into the soup just before eating.

Nutrition Facts

Serving size	(2741.8g)

Amount per serving	% Daily Value*
Calories	1083.8

Total Fat 18.0g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 0.4g
Cholesterol 295.8mg	0%
Sodium 12231.2mg	0%
Total Carbohydrate 90.1g	0%
Dietary Fiber 18.9g	0%
Total Sugars 46.6g
Protein 147.4g	0%

Vitamin D 3.5IU	0%
Calcium 558.0mg	0%
Iron 19.7mg	0%
Potassium 4513.4mg	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: 14.6%

Protein: 53.0%

Carbs: 32.4%