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Paleo Pho

An overhead view of 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.

Ingredients

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

Instructions

  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

Notes

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