Being in my third trimester, I am having really strong cravings for pho. Honestly, at this point I think I could have it everyday! The comfort and taste of this dish is just so satisfying. Like all of my recipes I always try to make the dish as nourishing as possible. My take on spicy shrimp pho made with homemade beef and chicken bone broth!
I could go on forever about the benefits of bone broth, especially while pregnant! Mommas-to-be if you’re in your third trimester it’s time to amp up your iron which is just one of the many benefits of bone broth. It also supports the baby’s growth and development by being rich in collagen, amino acids, calcium, magnesium and phosphorus which all contributes to healthy bones, joints, skin and connective tissues. If you’re dealing with any heartburn or digestive issues it will also help ease any discomfort. So why not make your comfort meals healthy. My delicious, nourishing spicy shrimp pho shared from my kitchen to yours!
Set the oven top to medium-high heat. Using a medium to large soup pot add avocado oil, minced garlic, ginger and diced onions. Saute until the garlic and onions begin to brown. Next dice jalapeno and discard seeds and add to the pot. Sauté for about a minute and then add bone broth, coconut aminos, fish sauce and sesame seed oil. Let simmer for about 20 minutes to really infuse the flavours. Once infused, add udon noodles or rice noodles, bok choy and shrimp. Simmer until the shrimp turn pink. Then take it off the heat and transfer to two bowls top each bowl with bean sprouts and cilantro.
Serves 2
Ingredients:
1 tbsp avocado oil
2 garlic cloves, minced
1 tsp of ginger, minced
½ white onion, diced
1 jalapeno, diced
4C of bone broth or chicken broth
2 tbsp coconut aminos
2 tsp fish sauce
2 tsp sesame oil
2 packages of udon noddles
10 – 15 shrimp (depending on size)
2-3 bok choy
1/2 C bean sprouts
3 tbsp cilantro
Gluten-free (if made with rice noodles)
