Description
This aromatic and satisfying Shrimp Pho is a quick one-pot meal that brings warmth and balance to your table. With a deeply spiced broth and fresh, vibrant toppings, it’s perfect for weeknights or gatherings.
Ingredients
4 cups low sodium chicken or vegetable broth
2 pieces star anise
1 cinnamon stick or 1/4 teaspoon ground cinnamon
1 tablespoon freshly minced ginger
2 cloves garlic, minced
1 tablespoon fish sauce
2 tablespoons low sodium soy sauce or tamari
1 stalk lemongrass, bruised or 1 teaspoon lime juice
1 jalapeño, sliced plus extra for garnish
1 pound shrimp, peeled and deveined
4 cups fresh rice noodles
Handful fresh basil leaves
Sliced green onions for garnish
Lime wedges
Instructions
In a large pot, add chicken or vegetable broth, star anise, cinnamon stick (or ground cinnamon), lemongrass (or lime juice), jalapeño, ginger, and garlic. Bring to a gentle simmer.
Season with fish sauce and low sodium soy sauce or tamari. Simmer for 10-15 minutes to let flavors meld.
Cook the rice noodles separately according to package instructions. Drain and set aside.
Add shrimp to the simmering broth and cook until pink and just opaque, about 3-5 minutes.
Divide the cooked noodles into serving bowls. Ladle the broth and shrimp into the bowls.
Garnish with fresh basil, green onions, and additional jalapeño slices if desired. Serve with lime wedges on the side.
Notes
Vegetable broth makes the recipe plant-based. Use tamari for a gluten-free option. Customize with tofu or skip the jalapeño for a milder version. Serve with extra garnishes like pickled vegetables.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 180mg