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
- Prep Time: 15 min
- Cook Time: 15 min
- 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.
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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Hi, how much shrimp do you use? 1 pound maybe? I could not find it in the ingredient list.
oh thanks for letting me know that. I will update. since it serves 3-4, i usually use about 3-4 medium shrimp per bowl. So about 12-16 medium shrimp per batch. Does that make sense?
It absolutely does. Thanks. Oh and the sesame oil was in the ingredient list but not in the description. 😉
But I just made it for lunch for myself so I halved the recipe. It was delicious. My mouth and lips are stil glowing from the chili!! Thank you for this recipe. I might blog about it with all the credits to you of course!
Greetings from Holland.
haha yes, it is spicy! and i will update the sesame oil. thank you for the info. I had to update my recipe and i think i lost some of the ingredients in the list. CHeers to you in holland! glad you enjoyed it
I LOVE PHO!!!!!!Is there a miso paste brand or alternative I could use with this recipe? I can’t have anything containing soy.Thanks for the help.
You might try vegetable bouillon. Let me know if you do!
this looks so yummy! gotta try it!
This is gorgeous. I love the colors and flavors, and I hope it brought that blast of warmth you were craving. We’re actually getting a bit of a warm spell here in Cleveland and I took advantage and planted some garlic. Happy Sunday my friend.
i had a feeling you’d like this. THe colors alone make me swoon. warmth!
I love pho! And it goes well with the colder temps we’ve been getting lately! 🙂
Would you come cook for me?! Please
(said in the whiniest voice ever) this is too complicated for me. LOL. Can you recreate recipe and limit it to like 5 ingredients 🙂 Consider it my Christmas gift.
for you, i will!
Hey girl!
I feel like we’re friends – even though we clearly have never met, formally or informally – but we cross paths all the time on social media! Just wanted to say HI!!
And that soup looks amazing (it’s a frigid 60-something in Florida today so I’m feeling you as a not-so-good-in-the-cold-weather type!)
🙂
that’s cold for FLorida! stay warm! and good to hear from you
Pho is hands down one of my favourite things but their biggest caveat is that it has barely any seafood in it- you’ve solved the answer. This looks delicious and I will add a tonne of chili. And more.
good man! more chili is always best. Clears out the sinuses! ahhh, so good
YUM! Love soup…all year long! 🙂
well i’ll take gazpacho in the summer haha
Lucky me I know a boy who likes shrimp and a girl who likes soup of any kind… totally adding this to our menu post Thanksgiving!
I still have yet to try Pho and I keep seeing it everywhere.
Oh, yum. Be right over! 😉
I need this in my belly ASAP. Love seafood, Loving soups at the moment, love your blog!
Thanks friend!! Let me know if you try it!
The weather in Austin was brutal the past week – I am so excited it has started to warm up!
you and me both! today was so much better
Oh my goodness – this looks fantastic!!! I want to make this NOW! 🙂
you’ve made a recipe like this before, yes?
A vegan pho knockoff, yes! 🙂
This looks SO amazing! I’m definitely making it this weekend 🙂
well maybe we just need a baking and cooking party to taste test, yes?
Oh heck yes! The next time I’m in Austin, that needs to happen! 🙂
love love love pho. sounds perfect with this freezing arctic air blowing all around the states! stay warm LC 🙂 xoxo
ya, you win. Boston is way colder. So this is a must make after a run!
YUM! I have never used miso paste… looks like i’ll have to start now 🙂
its great in these type of dishes!
I LOVE PHO!!!!! this looks so good! and ahem, you aren’t a wuss in this weather, you are a SALLY! ;-P hehe. I am too and I live in New England, which is wrong on many levels 😉 def going to make this soon!
I’ve decided that I’m coming to live with you so you can cook me seafood! This looks to die for and I’m feeling the need to make it myself. I need to find myself some miso paste! Thanks for all the inspirations you have no idea I’ve been buying and cooking fish at home ever since your salmon recipe. I can’t get enough. Thanks for the nudge 🙂
let’s do it! we can have a seafood party every night! haha
I love that you told us where to go ge the ingredients. I was so thinking “where the heck does she find this stuff,” right about the time you told us. Smart thinking! This looks amazing and we definietly need something to warm us up here in Texas this week!
i actually found a lot at HEB! phew
Sizzlefish has shrimp?! HOW did I miss this???
I’ve never made Pho before but I love it! It’s been unseasonably colder in the North this week too, boo for winter coming 🙁
i think you might get hooked! so good jess
I LOVE Pho, especially as a dinner on a cold night. I had a recipe for a beef one with zucchini noodles I was going to make this week, but I’m definitely saving this one too!
i need to try your version next!
I love pho and all the hot sauce too. Thanks for reminding me to get some soon!
no problemo! spice it up
I am picky about shrimp, but I might be able to give this a go 😉
girl, we need to get you to like more seafood, stat! hehe
I’m obsessed with Pho right now!! Made it last night (didn’t use bones just simmered all day with really good beef broth) YUM! This sounds incredible!
I looovee the vibrant colors in this! Yumm 🙂
i knew you’d love this. A brittany dish for sure!
The weather kicked our butts up here in Alberta last week as well, buuuut I’m guessing that our definitions of cold are just a tad bit different 😉 And I really need to start cooking more warm comforting foods. I’ve actually been craving smoothies like crazy lately, which isn’t helpful when I have to drink them by the fireplace to stay warm!
I’ve not had pho, but Jason has and hasn’t stopped talking about it. He loves Asian style soups with noodles. I’ve never cooked with lemon grass (just a random tidbit LOL).
Just came to your website by way of reading your commment on Michele’s blog. Above recipe has a lot of great flavors combined together. It is very authentic. Just read your post on striving versus thriving. It is so well written. Really got me thinking how most of us strive more then we thrive. Such a good thing to think about as we try to thrive going into the New Year instead of strive. Isn’t New Year’s resolutions for most people about striving rather then thriving really? Though most of us would like to believe it’s the other way around.
ow, you said it so well, yes, when we thrive.. that’s true STRIVING. and it takes patience
You are making up some very neat recipes!!!! Chicken vegetable soup for me! 🙂
My kids asked me last night, “if you could have only one food that you would take on a stranded island, what would it be”? My answer?– “SOUP” It’s my favorite dish, and I don’t care what’s in it, as long as it warm and tasty. This looks out of this world! I really need to start getting SizzleFish!
this is another reason why we are friends. Same taste buds! p.s. email me if you want to try sizzlefish
This. Looks. So. Good. I am a huge shrimp lover and could go for a hot bowl of this since it’s about 20 degrees out right now!
seriously, it did the trick. Warm hands, body, and soul… ahh
I’d totally eat this…just not with shrimp 😉
you don’t like shrimp? i’m shocked!
There is no way that you could have known this, but have a n intense love for Tom yum soup. I adore pho however, so I am super happy about this recipe, but Tom yum better be next up!
oh i love tom yum! and the name haha
soup sounds delicious right now… I”m so weird.. shrimp is the one thing I can’t do…
try it with scallops or chicken!
Umm…..I need some of this for later today (after my root canal!!!). Want to make a quick trip to Kansas?!
It is actually in the 30s today so much warmer than it has been!!
oh brrrr, stay warm. Drink up the soup! hehe
GAH – We got some FRIGID weather here in Georgia too! YUCK!
But this pho sounds so YUM! I haven’t ever used Red miso paste – is it spicy? I love spicy – specially this time of year!
it’s not really spicy, more salty but kinda like red bean paste. I love it!
Pho-real!!!! That looks so nourishing and warming and slurpable!
yep, totally slurping it all up!
Oh giiiiiirl this looks like the perfect thing to warm you (and all of us other freezing people) up!
fave is any you make for me 😉
or I buy….
It’s currently 17 degrees here in Charlottesville so this soup sounds amazing :). My clients will love this!
Frigid temperatures are never fun. How about you come visit me in Kuwait. You’ll get to break out the shorts & tank tops again 🙂
i’ll come visit.. i’m used to 100F haha
Looks so delicious! and good point about checking out an Asian market rather than spending whole foods prices.
yes, so much cheaper too! P.s good luck tomorrow!!!