(per serving) 324kcal / 43 P / 24 C / 5 F
On a cold, rainy day I decided to whip up a pho with some carrot and pumpkin noodles. An awesome whole food variation which also packs some more micronutrients into your day.
500mL (1 container) salt reduced chicken broth
1 cinnamon stick
2 star of anise
1/2 tbsp salt reduced soy sauce
2 tsp coriander seeds
1/2 brown onion
3-4 pieces of ginger
300g (10.5 oz) chicken breast
100g carrot & pumpkin noodles (cut with spiraliser or buy pre-made)
Juice of 1/2 a lime
Handful bean sprouts
Chop onions and ginger and place into a large pot on a low heat
After onions have become fragrant and chicken stock, cinnamon stick, star of anise, soy sauce, cloves, ground coriander seeds, and salt reduced soy sauce to pot. Now also add in 1 chicken breast to poach in stock. Allow this too cook for around 20 mins.
Boil kettle and pour boiling water into carrot and pumpkin noodles to cook them.
After chicken has poached remove chicken breast and run under cool water immediately to halt the cooking process. Keep the broth simmering on a low heat.
Shred the chicken with a fork.
Now run your broth through a strainer to remove the stars of anise and other ingredients.
Start to assemble your pho bowls by combining the carrot and pumpkin noodles, shredded chicken (150g per person), bean sprouts, coriander, and spring onion into a bowl.
Pour broth over the top and serve with a slice of lime for squeezing.