Chicken courgetti pho

    Chicken courgetti pho

    1save
    2hr50min


    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.

    Ingredients
    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

    Method
    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'.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate