Gluten free shrimp MISO PHO recipe. So simple and healthy! Super easy to make, healthy, and great for any time of year. Spice up that dinner!
Two things happened this past week, one good and one not so good. The not so good; Texas got a blast of FRIGID air and I’m a wuss in the cold. The good? I received my first shipment of Sizzlefish’s new Paleo pack which gave me the excuse to make a seafood dish that was hot, spicy, and would warm our bones!
My first thought? PHO or Tom YUM soup. Two soups that literally warm me up in a heart beat and have great flavor! Plus the spices would clear my sinuses! Haha.
I decided we needed a big bowl of PHO noodle soup since I already had rice vermicelli noodles on hand. Now, just to clarify, my PHO is not your tradtional PHO. Although, I wish I had time to make it hat way. Real PHO requires hours of prep and traditional bone-marrow broth. Ahh, one day i’ll have time to make it, just not today. So once again, I give the Cotter Version of a traditional recipe. A little twist on an old Oriental classic. Plus I added in some miso paste (fermented soybeans – good for the gut!). See, i’m always thinking about your gut.
Okay, let’s get the PHO party started!
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Gluten Free Shrimp Pho with Miso
- Total Time: 30 minutes
- Yield: 3-4 1x
Description
Gluten Free Shrimp Pho with Miso
Ingredients
- 6–8 cups organic vegetable broth
- 12–16 medium shrimp (peeled)
- 2 tsp lemongrass paste or 1 stalk (chopped)
- fresh Basil leaves (4) – Preferably thai basil
- black pepper (to taste)
- 2 tablespoons ginger root – minced ( can also use fresh ginger if you have it)
- 1/2 tablespoon chili garlic paste (can use regular minced garlic instead)
- 1 or 2 red chiles, sliced
- 1 tablespoons fish sauce
- 1 tbsp sesame oil
- apple juice or honey (sweetener)
- Red miso paste (1 tbsp or to taste)
- 1/2 cup chopped scallions (aka green onion)
- 1 package rice noodles
- optional add in toppings- ; Chili pepper oil or sirirachi, red pepper flakes, Lime juice, cilantro
- Note -> My picture has more of a red broth because we added in a lot of extra red chili and spice! Plus the red miso.
Instructions
- First, make sure your shrimp are peeled. Next, Prepare the rice noodles according to the package directions; set aside until needed.
- Next, bring the vegetable broth to a boil over medium heat in a large pot. Add in your lemongrass, basil leaves, ginger, garlic, pepper, and chiles. Lower the heat and simmer for 20 minutes. If the broth is nice and sweet/sour and spicy after 20 minutes, remove the lemongrass or basil leaves (if you are using fresh).
- One you have a nice broth flavor, add in your shrimp, sesame oil, honey or apple juice, fish sauce, and maybe 1/2 tbsp or more of miso paste. Just enough to give it a little salty flavor and herbs. Cook for about 5-8 minutes on medium until the shrimp turn pinkish. Add in your noodles and mix all together. Remove from the heat and top with fresh the lime juice, chili flakes, chili oil, and scallions. Serves about 3-4 medium bowls.
- Prep Time: 15 min
- Cook Time: 15 min
Wondering where to get all the ingredients? I usually buy mine in the international section at Whole Foods or my local grocer. But i also find that Asian Markets have better deals and more ingredients. More bang for your buck if you ask me.
Ahh… nothing makes me happier than a big bowl of hot noodles you can slurp, wouldn’t you agree?
What’s your favorite type of noodle soup?
Cheers!
LC
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