Chicken courgetti pho

    2 hours 50 min

    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.

    7 people made this

    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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    Reviews in English (1)


    This is fresh and delicious way to serve zoodles. I used brown miso instead of oyster sauce. Thank you for the recipe.  -  31 Jan 2017  (Review from Allrecipes US | Canada)