Pho-Style Asian Chicken Zoodle Soup

Paleo | Whole30 | Gluten-Free | Dairy-Free | Nut-Free

While I love the flavors of pho, making a traditional version can be time-consuming and, more than often, use ingredients that leave me feeling lousy. Because of that, I took all the flavors that I’ve come to love in pho and added them to a frothy soup that can be made even on the busiest of evenings. A faux pho, if you will.

Serves 4

• 8 cups Homemade Bone Broth, or 2 (32-ounce) containers salted chicken broth
• 1 (3-inch) piece fresh ginger, peeled and finely grated
• 2 tablespoons fish sauce
• 1 tablespoon coconut aminos
• 1½ teaspoons fresh lime juice (from 1 lime)
• 5 scallions, sliced
• 1 teaspoon salt
• 1½ pounds boneless, skinless chicken breasts, thinly sliced (see Tip)
• 4 ounces cremini mushrooms, sliced
• 2 cups chopped lacinato kale (about ½ bunch)
• 1 medium zucchini, spiralized using a medium blade
• ⅓ cup chopped fresh cilantro, plus more for garnish
• 2 cups mung bean sprouts
• 1 jalapeño, sliced
• 8 to 12 fresh mint leaves
• 4 soft-boiled large eggs, peeled and halved lengthwise

In a large stockpot, combine the broth, ginger, fish sauce, coconut aminos, lime juice, one-third of the scallions, and the salt and bring to a boil. Reduce the heat to maintain a simmer and cook, uncovered, for 10 minutes. Add the chicken and mushrooms and simmer until the mushrooms are tender and the chicken is cooked through, 5 to 7 minutes. Add the kale and zucchini and cook until tender, 3 to 4 minutes. Add the cilantro and remove from the heat.

Divide the soup among four serving bowls and top each with ¼ cup of the mung bean sprouts, 2 or 3 jalapeño slices, 2 or 3 mint leaves, additional cilantro, and 2 soft-boiled egg halves.