This Keto Vietnamese Chicken Noodle Soup is a simple low-carb version of classic Pho. Perfect for weeknights, you can prepare this tasty and filling meal in under 45 minutes!
Heat 3 tablespoons of avocado oil in a 5-quart Dutch oven over medium-low heat. Once hot, fry the shallot and garlic until crispy, about 3 minutes. Watch carefully so they don't burn. Use a slotted spoon to remove them to a plate, keeping the oil in the Dutch oven.
Add the remaining tablespoon of avocado oil to the reserved oil in the Dutch oven. Turn the heat to medium. Once hot, add the coriander, star anise, and cardamom to the pot. Cook for 1 minute.
Add the white pepper, lemongrass, and ginger. Cook for another minute.
Pour in the Pacific Foods Organic Chicken Bone Broth and water, and bring it to a simmer.
Once simmering, add the chicken to the pot, cover, and cook for 25 minutes.
After 25 minutes, remove the chicken and shred it. Taste the soup for salt and add more if needed.
Place the prepared shirataki noodles in bowls and top with the chicken.
Use a slotted spoon to strain out the soup solids, then ladle the broth over the chicken and noodles.
Top with the chopped cilantro, mint, and other desired toppings, and serve. Enjoy your delicious keto-friendly Vietnamese chicken noodle soup!
Nutrition
Nutrition Facts
Keto Vietnamese Chicken Noodle Soup
Amount Per Serving
Calories 382Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Cholesterol 109mg36%
Sodium 298mg13%
Potassium 764mg22%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 2g2%
Protein 46g92%
Vitamin A 259IU5%
Vitamin C 15mg18%
Calcium 42mg4%
Iron 2mg11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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