One Pot Paleo Shrimp Pho Noodle Soup
Prep Time
15 mins
Cook Time
10 mins
Fan of Pho? Here’s a fast, easy and Paleo friendly healthier version of the flavorful Vietnamese noodle soup using Shrimp, prepared chicken broth or shrimp stock, shirataki noodles and aromatic fresh herbs. Ready in less than 30 minutes, perfect for weeknight dinners or lazy afternoons. Recipe is a variation of One Pot Paleo Cookbook by Shelby Law Ruttan.
Course:
Main Course
Cuisine:
Vietnamese
Keyword:
Noodles, Paleo, Pho, Seafood, Soup
Servings: 4
Ingredients
- 1 tablespoon ghee
- 1 pound raw shrimp (peeled and deveined)
- 1 teaspoon salt (I used 1 teaspoon Lawry’s Garlic Salt and omitted garlic powder)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon garlic powder
- 6 cups chicken broth (I used chicken bone broth and shrimp broth for pescetarian version)
- 1 teaspoon grated peeled fresh ginger
- 1 6 oz package shirataki noodles (drained and rinsed)
- Fresh basil leaves for garnish (optional. I also added cilantro and mint)
- Jalapeno pepper slices for garnish (optional)
- Lime wedges for serving (optional)
- Mung bean sprouts (I added this for additional crunch)
- Chili paste or sriracha hot chili sauce (optional)
Instructions
-
In a large stockpot, over medium high heat, melt the ghee. Add the shrimp, salt, pepper, red pepper flakes, and garlic powder. Cook for 5 minutes, stirring occasionally, or until the shrimp turns opaque.
-
Add the chicken broth and ginger. Bring the soup to a boil and then remove from heat.
-
Stir in the shirataki noodles.
-
Serve topped with fresh herbs (if using), jalapeno slices (if using) and lime wedge on the side for squeezing.
Recipe Notes
Save time by using precooked shrimp.Simply add it in step 2.
The more fresh herbs the better. Although the recipe says they are optional, don’t skip them and don’t skimp on them. I used a mix of cilantro, mint and sweet basil.
Jalapeno slices and hot sauce are for those who love it spicy. Omit if you don’t.