PALEO CHICKEN PHO

 This recipe takes extra time to prep and requires a veggie spiraller. But most of that time is spent slow-cooking the broth which doesn’t require you to do anything except maybe some Wall Balls or Burpees or watch some episodes of Buffy (don’t judge me; I’m complicated).

Pho is a Vietnamese soup. The term ‘pho’ actually refers to the noodles in it, not the soup itself but let’s not get too picky. And besides, a traditional pho is made from white rice flour noodles whilst this Paleo version uses a clever zucchini “noodle”.

So it’s kind of a faux pho…see what I did there?

Here’s a link to an article reviewing various “vegetable spiralizers”:

http://www.telegraph.co.uk/foodanddrink/foodanddrinkadvice/11328110/The-best-spiralizers-tried-and-tested.html

INGREDIENTS

I. STOCK/MEAT
1 Whole Chicken, organic uncooked
5-10 Black peppercorns
1 Red Chili, small and not cut
1/2 Tbs Sea salt
1/2 bunch Celery, rough cut into 1/3’s
1 Onion, white peeled and cut in 1/4’s
1 Bunch Cilantro,  stems
2 Garlic cloves, whole
1 thumb-sized piece of Ginger, fresh and peeled
Water
Juice of 1 lime
2 Tbs Maple syrup
1 Tbs Tamari sauce (wheat free)

II. NOODLES
1 Zucchini, large; spiralled into noodles

III. GARNISH
Lime wedges
Basil, fresh and chopped rough
Bean sprouts

PREPARATION

IN a large stock pot, add all stock ingredients EXCEPT lime juice and tamari. Then fill the pot with water until it slightly over covers the chicken.

BRING to boil. Turn heat to simmer and leave covered for minimum 3 hours.

AFTER 3+hours, remove the chicken and cooked veggies with a slotted spoon.

PULL meat off of the chicken carcass and set a few shredded handfuls of meat aside for adding to the soup.

STORE the rest of the meat in a container for heaps of later meals. Store the demeated (is there such a word?) chicken carcass in a ziplock bag and store in freezer to make future Bone Broth. Finally, put the veggies into a container or purée it and add to other dishes (such as Pumpkin Soup).

CONTINUE simmering chicken stock, with lid on half, until it reduces by at least a third. It’ll take about 1 hour. You’ll be left with the most incredibly rich tasting stock.

ADD the maple syrup and tamari to stock.

SPIRALIZE the zucchini into noodles and set aside.

CONSTRUCT the pho as follows: In a soup bowl, add a small amount of the noodles and shredded chicken. Then ladle some hot stock over the noodles. Garnish with bean sprouts, shredded basil and a wedge of lime. If you want some extra heat, add a few slices of fresh chili.

Good slurping!

 Inspired by http://goop.com/recipes/chicken-and-zucchini-noodle-pho/.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s