Courgetti and leek pho

    40 min

    Thin strands of courgette, otherwise known as courgetti, replace traditional rice noodles in this Vietnamese-inspired version of pho. It's a lovely comforting dish if you're feeling a chill. Bright and colourful with lots of different flavours.

    4 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 2 cloves garlic, minced
    • 1.8 litres chicken stock
    • 3 large carrots, thinly sliced
    • 1 teaspoon curry powder
    • 1 teaspoon ground ginger
    • 1 pinch cayenne pepper, or more to taste
    • salt and ground black pepper to taste
    • 2 tablespoons lime juice
    • 2 large courgettes, sliced into strands using a spiraliser
    • 1 large leek, thinly sliced
    • 3 sticks of celery, thinly sliced
    • 70g fresh mushrooms, thinly sliced
    • 25g freshly chopped coriander

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat oil in a large pot over medium-high heat; cook and stir garlic until fragrant and browned, 2 to 3 minutes. Increase heat to high; add chicken chicken stock and bring to the boil. Add carrots, curry powder, ginger, cayenne pepper, salt and pepper; cook and stir until carrots are tender, 5 to 7 minutes. Add lime juice.
    2. Stir courgetti, leek, celery and mushrooms into stock; cook, stirring occasionally, until it comes to the boil. Reduce heat and simmer until vegetables are tender, about 10 minutes.
    3. Pile the courgetti and vegetables into each serving bowl using tongs. Ladle stock over them and top with fresh coriander.

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    Reviews in English (5)


    I made a few changes. Used Asian noodles but added zucchini any way. I cooked the noodles in the stock. It was delicious.  -  14 Jan 2019  (Review from Allrecipes US | Canada)


    Excellent!! I always try to follow a recipe but ended up adding more broth, kale, top ramen noodle pkt and topping with green onions. Have 8 servings. But that’s just me!  -  11 Dec 2017  (Review from Allrecipes US | Canada)


    So good.. I don't have my veggie spiralizer yet so I made it with udon noodles, omitted the celery, added baby bok choy and a dash of a very high quality Caribbean soy sauce. The possibilities are endless. This is a very good base recipe to experiment with!  -  27 Aug 2016  (Review from Allrecipes US | Canada)