Low Carb Shrimp Pho

Savor the flavors of Vietnam with this Low Carb Shrimp Pho, a lighter twist on the classic comfort dish. This recipe swaps traditional rice noodles for spiralized zucchini noodles, making it a perfect low-carb and gluten-free alternative. Aromatic spices like star anise, cinnamon, and cloves infuse the hearty chicken broth, while fresh ginger and fish sauce add depth and authenticity. Tender shrimp are perfectly poached in the flavorful broth, and each bowl is topped with vibrant bean sprouts, Thai basil, cilantro, and a squeeze of fresh lime for a burst of brightness. Ready in just 45 minutes, this healthy and satisfying pho is ideal for weeknight dinners and will transport your taste buds straight to a bustling Vietnamese market.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 pieces large shrimp, peeled and deveined
• 2 large zucchini
• 4 cups chicken broth
• 1 inch piece fresh ginger, sliced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 pieces star anise
• 4 pieces whole cloves
• 1 whole cinnamon stick
• 2 stalks green onion, chopped
• 1 cup bean sprouts
• 0.5 cup fresh cilantro, chopped
• 0.5 cup fresh Thai basil leaves
• 1 whole lime, cut into wedges
• 1 whole jalapeño, thinly sliced
• 1 tablespoon olive oil
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by preparing the zucchini noodles. Use a spiralizer to create noodles from the zucchini and set aside.

Step 2

In a large pot, heat the olive oil over medium heat. Add the ginger slices and cook for 1-2 minutes until fragrant.

Step 3

Add chicken broth, fish sauce, soy sauce, star anise, cloves, and the cinnamon stick to the pot. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes to allow the flavors to meld.

Step 4

While the broth is simmering, season the shrimp with salt and black pepper.

Step 5

Add the shrimp to the simmering broth in the last 5 minutes of cooking, allowing them to cook until they are pink and opaque.

Step 6

Remove the broth from heat. Use a slotted spoon to discard the ginger slices, star anise, cloves, and cinnamon stick.

Step 7

In individual serving bowls, distribute the zucchini noodles evenly.

Step 8

Ladle the hot shrimp broth over the noodles, ensuring each bowl gets a generous serving of shrimp.

Step 9

Top each bowl with chopped green onions, bean sprouts, cilantro, Thai basil, and jalapeño slices as desired.

Step 10

Serve immediately with lime wedges on the side for squeezing over the pho before eating.

Nutrition Facts

Serving size	(2165.7g)

Amount per serving	% Daily Value*
Calories	758.6

Total Fat 19.5g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat 1.8g
Cholesterol 340.2mg	0%
Sodium 10897.5mg	0%
Total Carbohydrate 84.3g	0%
Dietary Fiber 21.7g	0%
Total Sugars 45.5g
Protein 78.6g	0%

Vitamin D 0IU	0%
Calcium 735.6mg	0%
Iron 25.3mg	0%
Potassium 3877.0mg	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: 21.2%

Protein: 38.0%

Carbs: 40.8%