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Lui's Zucchini Leek Pho

Rated as 4.88 out of 5 Stars

"This was perfect when the family was down with colds! The zucchini replaces noodles in the soup and no one even realizes it until you tell them. Add black olives, green onions, more leek, and/or cooked chicken in the last 10 minutes of cooking the pho, if desired. Put cilantro and lime on the table so folks can add more to their dishes. Water crackers or hard-crusted dipping bread are nice on the side. And if anyone is suffering from a head cold, just leaning over their hot bowl inhaling the vapors is soothing therapy!"
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40 m servings 149
Original recipe yields 4 servings (4 bowls)


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  1. Heat oil in a large stockpot over medium-high heat; cook and stir garlic until fragrant and browned, 2 to 3 minutes. Increase heat to high; add chicken chicken broth and bring to a boil. Add carrots, curry powder, ginger, cayenne pepper, salt, and pepper; cook and stir until carrots are tender, 5 to 7 minutes. Add lime juice.
  2. Stir zucchini noodles, leek, celery, and mushrooms into broth; cook, stirring occasionally, until liquid boils again. Reduce heat and simmer until vegetables are tender, about 10 minutes.
  3. Pile the zucchini noodles and vegetables into each serving bowl using tongs or pasta forks. Ladle broth over them and top with cilantro.


  • Cook's Notes:
  • Cut the zucchini into noodle shapes using a spiralizing kitchen device or cut into long strips using a mandoline and slice into fettuccine-like strips using a knife.
  • Substitute the curry powder with turmeric, allspice, and coriander, if desired.
  • Substitute 1 can mushrooms for the fresh mushrooms, if desired.

Nutrition Facts

Per Serving: 149 calories; 7.6 19.3 4.1 0 128 Full nutrition

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Read all reviews 8
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I made a few changes. Used Asian noodles but added zucchini any way. I cooked the noodles in the stock. It was delicious.

Great soup! We did half chicken broth and half vegitable broth, but next time I will omit the lime juice and use all chicken broth for a more savory taste. We also added about 2 Tbs of soy sauce...

I love this recipe. I followed it as written except I doubled it, substituted half the chicken broth with vegetable broth & omitted the mushrooms. It’s delicious & I appreciate the low-carb subs...

This was nice. I added two boneless skinless chicken thighs when the boil started for the carrots. I shredded them and added back in at the end. I used long shreds on the box grater for the z...

Excellent!! I always try to follow a recipe but ended up adding more broth, kale, top ramen noodle pkt and topping with green onions. Have 8 servings. But that’s just me!

So good.. I don't have my veggie spiralizer yet so I made it with udon noodles, omitted the celery, added baby bok choy and a dash of a very high quality Caribbean soy sauce. The possibilities a...

Zucchini was a good substitute for noodle.

Delicious and pretty quick to put together. The flavours are quite enjoyable and the soup is filling. Thank you for the recipe.