I created this recipe when we had a snow day here in Texas, and when we have snow days, I immediately revert to wanting all the unhealthy comfort food I crave when I’m shut in. I’m committed to a healthier lifestyle now so I created this super easy and healthy, fast Pho that was the perfect bowl of comfort on that cold and snowy day! Pho can be a labor intensive soup and it’s definitely worth it. The flavors are some of my favorite paired with all of the fresh herbs. I didn’t want this process to take long as I was craving a bowl quickly, so I came up with this lightning fast version that anyone can make with just a few spices from your pantry and a few items from your produce section. I chose to use healthier ingredients in this soup, but I will post in the notes section what you can sub in their place. I couldn’t believe how good this soup tasted with only 15 minutes on the stove. It’s the perfect option when you need a quick lunch or dinner on the table in a hurry!

15 Minute Fast Pho

Recipe by Saturday Dinners with Ang

0.0 from 0 votes

Course: Food RecipesCuisine: Asian FusionDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Ingredients

• 1 lb 1 Boneless Skinless Chicken Thighs

• 6 cups 6 Chicken Stock

• 1/4 cup 1/4 Coconut Aminos (or regular soy sauce)

• 8 oz 8 Mushrooms Sliced

• 2 Tbsp 2 Ginger Paste

• 1 Tbsp 1 Lemongrass Paste

• 1 1/2 tsp 1 1/2 Ground Coriander

• 1 tsp 1 Chinese Five Spice

• 1 tsp 1 Garlic Powder

• 1 tsp 1 Onion Powder

• 1/2 tsp 1/2 Cracked Black Pepper

• *Soup Add Ins*

• 8 oz 8 Shirataki Noodles(or noodle of choice)

• Cilantro, Thai Basil, Mint, Jalapeño and Mung Bean Sprouts for topping

• 1 1 Lime juiced plus more for garnish

Directions

• To begin, add broth, coconut aminos, ginger paste and lemongrass paste along with your spices to a stock pot. Cube your chicken and add it to your pot along with the mushrooms. Stir everything together and boil on medium high for 15 minutes until your chicken is cooked through
• While the soup is bubbling, prepare your add ins. Rinse and drain your shiratake noodles and prepare your herbs
• Once chicken has fully cooked through, turn off the heat and add your lime juice. Stir to combine
• To serve soup, add noodles to your bowl and ladle soup in. Top with mung bean sprouts, jalapeño slices, herbs and a lime slice. Enjoy!

Notes

• You can use any type of Pho rice noodle you’d like. Just cook them to package directions and rinse with cold water to stop the cook. Don’t add noodles to the soup if you have leftover, because it will soak up the broth too much. Store your noodles separately and you can prepare the leftover soup the same way just by reheating and adding the broth to your noodles.
• Coconut aminos is a great substitute when you’re focused on a gluten free diet. It’s totally ok to sub regular soy sauce in this recipe.
• You can find ginger paste and lemongrass paste in your produce section of most grocery stores. It’s great to keep a tube on hand in your fridge for additions to stir fry’s and asian inspired soups like this one!