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This Keto Chicken Pho is a quick and delicious version that can easily be made at home on any weeknight!
Traditional Pho is a wonderfully lengthy process, involving the slow creation of a flavorful broth. Since most of us do not have time for that, this quick keto pho uses store bought broth and a clever spice trick to shortcut the process, thus making this a quick and easy weeknight dinner that has a fresh and zingy result. Although this recipe is made with chicken it would also be an amazing way to use up some of your leftover turkey. Just simmer the shredded turkey on the broth instead of cooking the chicken breasts.
How to Make Keto Pho
Traditional pho is a Vietnamese Noodle soup. Pho actually refers to the noodles, not the soup itself, which are made from white rice flour. There are many variations of pho around using beef, chicken and even vegetarian. Making a keto pho requires just the swapping out of the rice noodles for a low carb option. You could use zucchini noodles though I don’t think they will create the same result as using Shirataki noodles. Once these noodles are rinsed and drained they will have no taste and absorb the flavorful broth of this pho.
Here are some other recipes you might like using Shirataki noodles and/or rice;
Tools to Make Keto Chicken Pho
Dutch Oven– A Dutch oven is a heavy cast iron pot and perfect for any soup or any recipe that might requires time on the stove top browning meat or cooking vegetables and then some time baking covered in the oven. It’s an all in one pot that I use almost weekly in my keto kitchen.
Mesh Strainer-I use different sized mesh strainers for many different recipes and for straining homemade bone broth. It’s a must have in my kitchen and used in the recipe for straining the wonderful spices that will create that flavorful broth.
Meal Plan Membership
If you love recipes like this for yourself and family, you will love my meal planning membership. Weekly low carb and/or keto meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key! LEARN MORE TODAY!
Quick Keto Chicken Pho
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Quick Keto Chicken Pho
Traditional Pho is a wonderfully lengthy process, involving the slow creation of a flavorful broth. Since most of us do not have time for that, this quick pho uses store bought broth and a clever spice trick to shortcut the process, thus making this a quick and easy weeknight dinner that has a fresh and zingy result. Although this recipe is made with chicken it would also be an amazing way to use up some of your leftover turkey. Just simmer the shredded turkey on the broth instead of cooking the chicken breasts.
- 1 tsp coriander seeds whole
- 2 whole star anise
- 1 stalk lemongrass cut into finger lengths and bruised
- 1 piece ginger thumb length, cut into pieces
- 4 cups chicken broth low-sodium
- 16 ounces chicken breasts
- 1 tsp fish sauce (optional)
- 1 packet shirataki noodles (rinse noodles as per package instructions)
- 1 cup bean sprouts
- 1/2 cup coriander (to garnish)
- 1 lime wedges, (to garnish)
Place the coriander seeds, star anise, lemongrass and ginger pieces into a dry saucepan and heat over med-high heat until toasted and fragrant. This step supercharges the flavors and makes your broth incredibly deep and tasty.
Add the chicken broth and bring to a simmer.
Place the chicken breasts into the broth and poach for 15 minutes.
Remove chicken breasts and set aside for 10 minutes while the broth continues to simmer.
Shred the chicken and set aside.
Strain the broth and return it to the pot to stay hot, add the optional fish sauce now if desired.
Place the shredded chicken, shirataki noodles and bean sprouts on the bottom of your serving bowls.
Pour the broth over and garnish with coriander and wedges of lime.
This broth will keep in a covered container in the fridge for up to one week. It can also be portioned and frozen.
Net Carbs 3g
Naomi is the force behind Naomi Sherman | Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. She fiercely believes that what you put in your body is one of the most important factors for your physical, and mental, wellbeing.