About this recipe: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.
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
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Method Prep:20min › Cook:20min › Ready in:40min
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.
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.
Pile the courgetti and vegetables into each serving bowl using tongs. Ladle stock over them and top with fresh coriander.