Pho (low carb)

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Pho, Vietnamese Noodle Soup

Ingredients

  • 3 cups organic reduced sodium chicken stock
  • 1 clove garlic, minced
  • 1 tsp minced ginger
  • 1/4 tsp cardamom
  • 1- 7oz bag Miracle Noodle Fetuccini
  • 1 boneless, skinless organic chicken breast sliced crosswise into 1/8 slices
  • 1 cup bean sprouts
  • 2 scallions, sliced into 1/4 inch pieces
  • 1 tsp chili sauce(optional)
  • 1/2 lime, cut in half
  • 1/4 cup chopped cilantro
  • 1/3 cup of mushrooms-any variety (optional)
  • 1 thinly slice jalapeno pepper with seeds removed (optional).

Method

  1. In a 3 quart saucepan, bring chicken stock to a boil over medium-high heat. Add garlic, ginger and cardamom and let simmer for 10 minutes.
  2. In a colander rinse noodles with warm water for a couple of minutes, pat dry with a small hand towel or paper towel to remove excess water. Divide noodles into two bowls.
  3. Add chicken to stock and let cook for 5 minutes(until completely cooked)
  4. Pour soup into bowls over the noodles. Divide bean sprouts between 2 soup bowls then top each serving with half the scallions and chili sauce. Garnish bowls with a slice of lime and pieces of cilantro.

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