Chicken courgetti pho

Chicken courgetti pho


1 person made this

About this recipe: Use a spiraliser or peeler to slice courgettes into noodles as a gluten-free alternative to rice noodles in this slow cooker Vietnamese-style pho soup made with chicken, bean sprouts and bok choy. Season to taste with dried chilli flakes and slices of jalapeno.

Megan Olson

Serves: 6 

  • 2.4L vegetable stock
  • 340g boneless chicken breasts
  • 170g sliced onion, separated into rings
  • 2 tablespoons oyster sauce
  • 1 1/2 teaspoons coconut sugar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 whole cloves
  • 1/2 teaspoon minced ginger
  • 2 whole star anise pods
  • 600g bean sprouts
  • 425g coarsely chopped bok choy cabbage
  • 4 courgettes

Prep:20min  ›  Cook:2hr30min  ›  Ready in:2hr50min 

  1. Combine vegetable stock, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger and star anise in a slow cooker.
  2. Cook on High until chicken breasts can be easily shredded with a fork, about 1 1/2 hour. Stir in bean sprouts and bok choy. Continue cooking soup until vegetables are tender, about 1 hour.
  3. Slice courgettes into thin noodles using a spiraliser or peeler.
  4. Divide soup among 6 serving bowls. Top with courgette 'noodles'.

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