Pho

INGREDIENTS:

2 TBS Avocado or coconut oil

2 cloves Garlic, minced

2 ea Scallions, cut into 1/2 inch pieces

5 slices Ginger

4 cups Homemade bone broth or DKA chicken or beef liquid bone broth or 4 packets of DKA powdered bone broth + 32 oz of water.

1 cup Bok Choy, roughly chopped

1 cup Mushrooms, sliced

2 Tbs Coconut aminos

1/2 tsp Celtic or pink Himalayan salt

1/2 tsp Black or White Pepper, freshly ground

tt Cayenne Pepper, dash

1/2 cup Cilantro Leaves

For Serving (Optional)

Thai Basil

Sriracha Sauce

Mung Bean Sprouts

Lime Wedges

DIRECTIONS:

In a large stockpot, heat oil over medium-high heat. Add garlic, scallions, and ginger, and reduce heat to medium-low. Cook, stirring for 3 to 4 minutes to soften scallions.

Raise heat to medium-high and add broth, bok choy, mushrooms, coconut aminos, salt, black pepper, and cayenne. When soup begins to boil, reduce heat to medium-low and simmer for 10 to 15 minutes.

Add zoodles and cilantro, and remove from heat. Serve warm, with thai basil, sriracha sauce, mung bean sprouts, and lime wedges if desired.

NOTE: most stores sell pre-cut zoodles to save time in the kitchen. If you prefer to make them at home you don’t have to have a spiralizer. There are other methods you can use to make zucchini pasta.

Julienne peelers will give you straight, skinny zoodles; mandoline or old-fashion vegetable peelers produce wide, flat zoodles.

You can try konjack zoodles in the dish for a zero-carb alternative that is very, very close to rice noodle texture and soaks up the fragrant bone broth flavors perfectly.