Paleo Pho with Turkey

January 28, 2020
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Photo by AStrayKitchen
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 2
Author Notes

When you’re craving that rich, salty and spicy broth, that warms your bones and cleans your sinuses, look no further. This paleo pho is everything you want without the take out menu.

Simple ingredients come together for a clean and satisfying meal. Zucchini noodles take the place of rice noodles and we swapped the typical beef stock and meat with turkey. We made the broth simple but flavorful, letting the ingredients shine, You can enjoy this Pho as is or with all your favorite mix-ins.


What You'll Need
  • The Pho
  • 1 tablespoon Avocado oil
  • 1/4 Inch Fresh Ginger - Lightly smashed
  • 2 Cloves Garlic - Smashed
  • 1 Whole Star Anise
  • 6 cups Turkey bone broth
  • 3 tablespoons Coco Aminos
  • 2 Medium Zucchini - Spiralized or julienned
  • 1/2 Onion Sliced - thin
  • 1 cup Turkey - Shredded
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • Optional Toppings
  • Green onion ribbons
  • Basil leaves
  • Sriracha
  • Lime wedges
  • Jalapeno slices
  1. Place a large pot over med-high heat and pour in the Avocado oil. Once this is hot add in the garlic, ginger, and star anise. Let this cook for a few minutes to release the flavors, stirring every so often so nothing burns. Then add in the Turkey stock . Let this simmer while you prepare the other ingredients.
  2. Set out two deep soup bowls and divide the zoodled zucchini into each bowl. Then divide out the shredded turkey and top it with the onions slices.
  3. Strain out the solids from the broth and add in the coco aminos. Pour the broth into the bowls and let is sit a few minutes so the broth can warm the zoodles and meat. Divide and sprinkle the salt and pepper over the bowls Serve with optional toppings
  4. You have 2 options for bone broth. 1. Use a pre-made, paleo approved, bone broth 2. Make it in the crock pot the night before. Stuff all the turkey bones in a large crock pot with 2 tsp apple cider vinegar and cover with water. Set on low for 8-12 hours. After that add in a quartered onion and several smashed cloves of garlic. Continue to cook on low for another 2-4 hours. Strain everything and use or store the resulting bone broth.

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