SPICY SHRIMP PHO

This Spicy Shrimp Pho is a twist on the traditional Vietnamese soup made with hot steaming chicken broth, shrimp, cilantro and fresh squeezed lime juice.

Pho (pronounced “fuh”) is a traditional Vietnamese soup made of noodles, thinly sliced beef, and beef stock. I made a twist on the original and used chicken broth and shrimp instead of beef.

Typically rice noodles are used in pho. I substituted whole wheat thin spaghetti. Instead of the typical aromatic spices I used cilantro and lime to bring out the lighter flavors of the shrimp.
This Shrimp Po soup is warm and comforting. The star of this dish is the broth. So simple yet so flavorful.

To make this Spicy Shrimp Pho start by sauteing garlic, green onions and jalapeno in a large pot or dutch oven. Add in chicken broth, fish sauce and sesame oil. Bring to a simmer and toss in shrimp and mushrooms. Ladle on top of cooked pasta. Garnish with extra jalapeno slices, chopped cilantro and lime wedges.

INGREDIENTS

• 4 ounces whole wheat thin spaghetti
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 1 tablespoon jalapeno, minced
• 2 tablespoons green onion, sliced thin
• 6 cups low sodium chicken broth
• 1 teaspoon fish sauce
• 1 teaspoon sesame oil
• 1 cup button mushrooms, thinly sliced
• 12 ounces large shrimp, uncooked
• ⅛ teaspoon pepper
• 1 tablespoon lime juice
• 1 tablespoon cilantro, chopped

INSTRUCTIONS

1. Cook spaghetti until aldente.
2. Meanwhile add oil to a large pot or dutch oven.
3. Add garlic, jalapeno and green onions. Saute for 1-2 minutes.
4. Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
5. Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.
6. Take off of the heat and stir in pepper, lime juice, and cilantro. Serve immediately.
7. Garnish with extra lime wedges and cilantro if desired.

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