Lui's Zucchini Leek Pho

4.7
(13)

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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Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
4
Yield:
4 bowls

Ingredients

  • 2 tablespoons vegetable oil

  • 2 cloves garlic, minced

  • 8 cups chicken broth

  • 3 large carrots, sliced into 1/4-inch pieces

  • 1 teaspoon curry powder

  • 1 teaspoon ginger powder

  • 1 pinch cayenne pepper, or more to taste

  • salt and ground black pepper to taste

  • 2 tablespoons lime juice

  • 2 large zucchini, peeled and cut into noodle shape

  • 1 large leek, sliced into 1/4-inch pieces

  • 3 stalks celery, sliced into 1/4-inch pieces

  • 1 cup sliced fresh mushrooms

  • ½ cup chopped cilantro

Directions

  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
8g Fat
19g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 149
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Sodium 128mg 6%
Total Carbohydrate 19g 7%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 4g
Vitamin C 41mg 205%
Calcium 87mg 7%
Iron 2mg 11%
Potassium 857mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.