Low Fat Shrimp Pho
Indulge in the comforting flavors of this Low Fat Shrimp Pho, a lighter twist on a Vietnamese classic that's perfect for a wholesome meal. Made with succulent shrimp, fragrant spices like star anise and cinnamon, and a nourishing low-sodium chicken broth, this recipe delivers all the warmth and complexity of traditional pho without the extra fat. Fresh rice noodles serve as the perfect base, while vibrant toppings like crisp bean sprouts, fresh basil, cilantro, and jalapeño add refreshing bursts of flavor and texture. Ready in under an hour, this healthy shrimp pho is a fragrant, satisfying soup that’s ideal for lunch or dinner. With its balanced mix of lean protein, fresh herbs, and belly-warming broth, it’s a must-try for those craving a guilt-free yet flavor-packed meal.
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Ingredients
- 250 grams shrimp, peeled and deveined
- 150 grams rice noodles
- 6 cups low-sodium chicken broth
- 0.5 large onion, thinly sliced
- 30 grams fresh ginger, sliced
- 2 pieces star anise
- 4 pieces cloves
- 1 piece cinnamon stick
- 2 tablespoons fish sauce
- 1 medium lime, juiced
- 150 grams bean sprouts
- 30 grams fresh basil leaves
- 30 grams fresh cilantro leaves
- 3 stalks green onions, sliced
- 1 medium jalapeño, sliced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Start by preparing the broth. In a large pot, add the chicken broth, onion slices, ginger slices, star anise, cloves, and cinnamon stick. Bring to a gentle simmer and let it cook for 20 minutes to infuse the flavors.
Step 2
While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and set aside.
Step 3
After the broth has simmered, strain the solids out using a fine mesh sieve, pouring the broth back into the pot.
Step 4
Add the fish sauce, lime juice, salt, and black pepper to the broth. Stir to combine and adjust the seasoning if necessary.
Step 5
Bring the broth back to a gentle simmer and add the shrimp. Cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
Step 6
Arrange the cooked rice noodles in serving bowls.
Step 7
Ladle the hot shrimp broth over the noodles, ensuring to distribute the shrimp evenly among bowls.
Step 8
Top each bowl with bean sprouts, basil leaves, cilantro leaves, green onions, and jalapeño slices.
Step 9
Serve the pho hot with extra lime wedges on the side for added tartness if desired.
Nutrition Facts
| Serving size | (2315.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 718.3 |
| Total Fat 10.1g | 0% |
| Saturated Fat 1.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 488.2mg | 0% |
| Sodium 5016.3mg | 0% |
| Total Carbohydrate 87.4g | 0% |
| Dietary Fiber 15.1g | 0% |
| Total Sugars 19.3g | |
| Protein 87.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 407.7mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 1855.3mg | 0% |
Source of Calories