Paleo Chicken Pho, A Vietnamese Soup with Lemongrass © 2014 . All rights reserved.

Paleo Chicken Pho, A Vietnamese Soup with Lemongrass

Our Chicken Pho (pronounced “Fah”) recipe is made with fresh lemongrass, chili peppers, whitefish and fresh ginger. This Vietnamese soup usually contains noodles (which we obviously leave out), some sort of protein, vegetables and fresh herbs. It is a thin soup and served hot, which is great for weather like we’re having right now! It is very easy to make and if you go the extra mile and get fresh lemongrass (ours is from our local farmer’s market), you’ll be stunned at how delicious this can taste! Notes? Fresh herbs are essential in this tasting accurate. That really is the kitsch of the whole soup – fresh herbs. You can throw them in and serve, or serve them on the side and let your family and friends add what they like (this is what we do!).

This weekend, I think we’re just going to chill. We’ve been so busy lately that it’s time for a break. Great weekend for it, as the weather is cold and rainy! In addition to relaxing and catching up with each other, we’re going to be transplanting our seedlings into 4 packs for our garden. I think this is the last cold week for us, so I’m really excited to get that going. And when it stops raining, I’m going to go outside and turn up my new compost pile I started! So ready for it to be warm again so we can really get going on all of this!

Recipe: Paleo Chicken Pho

Ingredients

  • 1 Free Range Chicken Breast
  • ½ Tbsp Paleo Adobo Seasoning
  • 1 Whitefish Filet*
  • 4 cups Chicken Stock
  • Juice of ½ Lime
  • 1 Celery Stalk
  • 1 Carrot
  • 2 Bird’s Eye Chili Peppers
  • 3 Garlic cloves
  • 1 Tbsp Coconut Oil
  • 1” piece fresh Ginger
  • ½ Sweet Onion
  • 1 Lemongrass Stalk
  • Fresh Herbs: Cilantro, Mint, Basil, Culantro, Scallions

Instructions

  1. *If you have fish stock or fish sauce, you can use that instead of the fish filet. We actually like having the chunks of fish in there, but you wouldn’t need to do it this way.
  2. Heat the coconut oil over medium-high heat (~7). Cut the chicken into strips, dust with adobo seasoning and cook in the coconut oil until no longer pink in the middle. I like to have smaller strips in my soup, so this only takes a few minutes.
  3. Let’s prep the vegetables. Cut the bottom and top off of the lemongrass stalk, then peel the hard outside layers off and uncurl 3” long pieces…or cut into rings. Cut the celery into large diagonal pieces, same for the carrots. Smash the garlic cloves with the side of your knife (I smash these to remove later) and slice the sweet onion.
  4. In a large stock pot or saucepan, combine the chicken, fish, chicken stock, lime, celery, carrot, chili peppers (whole), garlic, ginger (whole), onion and lemongrass. Bring to a boil and simmer for 15-30 minutes or until the fish is cooked through and the flavors have mingled.
  5. To serve, ladel into bowls and garnish with the fresh herbs. I actually like to leave them out on the table and let Angel put the herbs of his choice into is pho!

Preparation time: 15

Cooking time: 30

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

We also have a great recipe for Paleo Vietnamese Pho!

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  1. By Menu For the Rest of August August 19, 2014 at 12:34 am