Paleo Pho is easy to make. Loaded with veggies and a rich bone broth that is seasoned with warming spices that make your taste buds dance.

Bone broths are a staple of the Paleo diet. If your not one to sip on a mug of broth then making a soup is a great way to consume it instead. I have no problem sipping broth from a mug but I also love soups so it’s a win-win. I’m pretty sure you can’t over consume bone broth.

I try and have a fresh bone broth going daily. Either on the stove top or my recently discovered crock pot method. You want this broth simmering for hours so you can leech out all the goodies from the bones. When it’s finished and chilled, the bone broth should look like jello. All the collagen and gelatin is pulled out of the bones, which causes it to resemble jello once cooled. That’s how you know a bone broth is good. I always prefer to make my own but I do like this brand of premade broth (and it’s paleo approved).

Making it at home

Making Pho at home insures that it’s Paleo friendly and you also get to control the seasonings. In my case that means leaving out the cilantro.

The differences between a Paleo Pho and normal Pho is that Paleo Pho uses veggies for noodles, omits the bean sprouts, and uses soy substitutes like coco aminos. I’ve always viewed the broth as the star of the show, so I don’t miss the rice noodle (and often couldn’t eat all the of them anyway) and I love coco aminos and prefer it over soy sauce.

For this recipe I used Turkey as the protein and the broth base, but you can easily adapt the recipe to use something else, like beef for more traditional Pho or mushrooms for a Vegan Pho.

Whatever base you use it’s really all about the spices. You want to build up flavor in your broth by using aromatics like onions and garlic and spices like ginger and star anise. These will give your broth depth and layers of flavor.

The basic options for serving with Pho are basil, sriracha, green onions, jalapeno, and lime wedges (I use all of them except the jalapeno)….. and I guess cilantro. You’re layering on flavor and each person gets to customize their own bowl. Feel free to ad whatever other options your heart desires (as long as they are paleo approved) and have fun!


Paleo Pho

When you’re craving that rich, salty, and spicy broth, that warms your bones and cleans your sinuses,  look no further. This paleo pho is everything you want without the take out menu.

  • Author: Alycia Louise
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Main Course, Soup
  • Cuisine: American, Chinese, Paleo, Thai, Vietnamese


Units Scale
  • 1 TBS Avocado oil (Or skimmed off fat from your bone broth)
  • 1/4 Inch Fresh Ginger (Lightly smashed)
  • 2 Cloves Garlic (Smashed)
  • 1 pod Star Anise
  • 6 cups Turkey bone broth (See notes)
  • 3 TBS Coco Aminos
  • 2 Medium Zucchini (Spiralized or julienned )
  • 1/2 Onion (Sliced thin)
  • 1 cup Turkey (Shredded)
  • 1 tsp Salt
  • 1 tsp Pepper

Optional toppings

  • Green onions
  • Basil
  • Sriracha
  • Jalapeno
  • Lime wedges


  1. Place a large pot over med-high heat and pour in the Avocado oil. Once this is hot add in the garlic, ginger, and star anise. Let this cook for a few minutes to release the flavors, stirring every so often so nothing burns. Then add in the Turkey stock . Let this simmer while you prepare the other ingredients.
  2. Set out two deep soup bowls and divide the zoodled zucchini into each bowl. Then divide out the shredded turkey and top it with the onions slices.
  3. Strain out the solids from the broth and add in the coco aminos. Pour the broth into the bowls and let is sit a few minutes so the broth can warm the zoodles and meat. Divide and sprinkle the salt and pepper over the bowls
  4. Serve with optional toppings


You have 3 options for bone broth. 

  1. Use a pre-made, paleo approved, bone broth
  2. Use this Chicken stock recipe (but use a turkey carcass)
  3. Make it in the crock pot the night before. Stuff all the turkey bones in a large crock pot with 2 tsp apple cider vinegar and cover with water. Set on low for 8-12 hours. After that add in a quartered onion and several smashed cloves of garlic.  Continue to cook on low for another 2-4 hours. Strain everything and use or store the resulting bone broth.

Keywords: dairy free, Gluten free, Paleo, pho, Soup, soy free

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Alycia Louise
Alycia has worked in the food industry for over 10 years. She lives in the PNW with her husband and three dogs. Her likes include coffee, rainy days and horror movies.
Articles: 251

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