Chicken pho made with a blended spicy broth! This gluten free almond chicken pho is easy to make in a blender. It’s dairy-free, healthy, and delicious. Blended chili pepper almond sauce is mixed in with the broth to make this soup extra flavorful! A homemade pho recipe that warms the body and soul.
This Spicy Almond Chicken pho recipe is sponsored by my Vitamix Friends! Thankful they supply us with such quality products.
Chicken PHO! Oh, how I love thee. The spicier the better. The more you can slurp on those gluten-free rice noodles, the better. Basically, slurp, sweat, enjoy, repeat. Haha! And now that the weather has turned a whole 5 degrees cooler, I am busting out the soup recipes! All kinds of gluten-free blender soups, vegan soups, paleo chili, and more. I get excited ya’ll!
But gluten free PHO is THE BEST! I last made PHO with shrimp and it did not disappoint. This time around, my husband suggested I make Chicken PHO (we love spicy chicken) using a meatier broth. His words, not mine. Meatier broth? What does that mean?
Then he went on to reply, it means SPICIER, CREAMY, and all that goodness. Kinda like a Thai Coconut soup (Tom Yum). It’s spicy, creamy, and a little nutty. Two totally different soups, both equally amazing with a high heat sweat factor.
Wait. What is Chicken Pho?
If you have never eaten Pho, you are totally missing out. Pho is Vietnamese soup with a rich, flavorful broth that’s full of fresh herbs and rice noodles. It is eaten plain, or with added protein, like in the case of chicken pho.
Okay, I get it. But you don’t really want to mess with PHO too much. Especially Chicken Pho. There’s a certain way to really make it and it does not involve coconut. That being said, I put my Cotter Creations thinking cap. How can I make a gluten-free Chicken Pho spicy and creamy? Oh ya, BLEND UP an EPIC SAUCE.
I give you Spicy (and creamy) Almond Sauce. It’s a blended Spicy Almond sauce with just almond butter, chili sauce, spices, garlic, broth, and more. It’s turning up that heat factor, creating one silky smooth chicken PHO broth.
Feel free to add more chili sauce to spice up the chicken pho even more… if you so dare!
After blending it turns into a fiery orange-red sauce. That’s what you will then stir in with the veggies and broth before adding your noodles. Although, I’m pretty sure this sauce would be EPIC in other soups too, maybe even a crock pot shrimp recipe. Just sayin…
So, come with me and let’s BUST a move with some spicy almond sauce in this super handy Vitamix Professional Series 750 Blender ya’ll! Keep reading cause you’re gonna love this use of the Vitamix.
Blender Recipes with Vitamix
What I love about the Vitamix is that it can prepare hot soups, pastes, sauces, or broths that are ready to serve in less than 10 minutes. All you have to do is run it for a few minutes to create piping hot soup or sauce. Yep, simply from friction. This is why I didn’t really have to reheat my broth once the spicy almond sauce/paste was added to the Chicken PHO broth. It was already warm and ready to go. Just a simple mix, then serve.
How do you make homemade Pho?
Just gather up your rice noodles, cooked chicken, and pour that hot and spicy almond broth on top. Then garnish with cilantro, veggies (I used mung beans), and extra sliced pepper.
Plus, it’s RIDICULOUSLY EASY! Like PHO sure! Haha, see what I did there?
Okay, let’s get to the chicken pho recipe to prove it!Print
This gluten-free almond chicken pho is easy to make in a blender. It’s dairy-free, healthy, and delicious. Blended chili pepper almond sauce is mixed in with the broth to make this soup extra flavorful! A homemade pho recipe that warms the body and soul.
For the Cooking the Broth and PHO bowl:
- 3 to 4 cups vegetable or chicken broth (divided)
- 2/3 cup sliced onion
- 1 cup sliced mushroom or eggplant
- 6 oz thinly sliced chicken (cooked)
- 1/2 tsp minced garlic
- 2 tbsp fish sauce
- 1 tbsp GF tamari or soy sauce
- 1 tsp fresh grated ginger or 1/2 ground ginger
- dash of black pepper
- 1 star of anise or 1/2 tsp seeds (optional). Can also use 1/4 tsp cardamon if you don’t like anise.
- 4 oz (200grams) gluten-free rice noodles
- Spicy almond paste/sauce:
- 1/3 cup creamy almond butter
- 1/2 cup broth
- 3 garlic cloves, peeled
- dash of cayenne
- 1/3 cup chili paste or Sriracha sauce
- 2 peppers – sliced (mild green or hot red)
- mung beans
- red pepper flakes (optional)
- black pepper
For the Broth
- Place 2 1/2 to 3 cups of broth and the rest of your ingredients from the broth ingredient list (minus the chicken and noodles) in a stock pot and simmer for 20 minutes. If chicken isn’t cooked, be sure to cook while this is simmering. See notes for cooking.
- Next, make your spicy almond sauce.
- Place 1/3 cup creamy almond butter, 1/2 cup broth, 3 garlic cloves (peeled), a dash of cayenne or paprika, and 1/3 cup chili paste or sriracha sauce in a blender (Vitamix). Blend all together until smooth.
- Add spicy almond sauce to your vegetable stock and gently mix together. Then add in your cooked chicken and 1 more cup of broth.
- Simmer low for 5 minutes just to keep warm, stirring occasionally.
- While simmering, in another pot bring Rice noodles (200 grams)- Bring to a boil for 2 minutes, stirring. Strain and rinse quickly before serving. (If making noodles ahead of time, set aside after cooking but don’t let dry out. rinse with cold water then zap in the microwave to warm).
- Place handful of rice noodles in each bowl (around 50 gram, 1/3 cup or more). Add spicy stock/veggies mix broth on top of each bowl until each is covered.
- Garnish each bowl with cilantro, mung beans, and red pepper slices.
- Feel free to use different noodles. Mung beans noodles just need to be soaked or even zucchini noodles would work.
- Can’t eat almonds? Try using sunflower seed butter or tahini.
- Use lower sodium broth and tamari/gluten free soy sauce if you want to reduce sodium intake. The nutrition shown is based on regular broth and gluten-free soy sauce.
To Cook Chicken
Place 6oz chicken breast or two 3oz skinless chicken breast (thawed) in a skillet with 1 tbsp oil, a dash of salt or garlic salt, and pepper. Cook on medium to medium-high, flipping once, for about 10 -15 minutes or until no longer pink in the middle. Slice once cooled.
- Serving Size: 1
- Calories: 402
- Sodium: 1583 mg
- Fat: 17.4 g
- Saturated Fat: 2.2 g
- Carbohydrates: 43.4 g
- Fiber: 7 g
- Protein: 19.7 g
- Cholesterol: 27.2 mg
Keywords: chicken pho, gluten free pho, spicy soup
Blending the almond paste beforehand then mixing in it gives this Chicken PHO a bit of a “flare,” don’t you think?
Speaking of flare, here’s where the fireworks go off. We’re celebrating the start of soup season with this 1 Professional Series 750 . Ain’t she pretty? Pretty sure I use this Vitamix 3x a day. No lie. Anyway, I digress.. where was I? Oh yes, SOUP CREW and GIVEAWAY!
Update: The giveaway has ended.
Yes, I’ve teamed with a SUPER SOUP crew (Taylor from Food Faith Fitness, Gerry from Foodness Gracious, Krista from Joyful Healthy Eats, and Vitamix) for this Chicken PHO recipe and giveaway. We have all made a Vitamix blender soup recipe that will ROCK your socks off. Together, we are giving away the new Pro Series 750 Blender so you can celebrate soup season too.
Be sure to check out Taylor’s Vegan Coconut Curry Sweet Potato soup, Gerry’s Roasted Eggplant Soup with Feta and Portobello Mushrooms, and Krista’s Corn Chowder with Shrimp and Corn Relish Go enter on 4 blogs to up your chances. Heck, that’s what I would do!
And if you make my spicy almond chicken PHO, I will gladly bring my extra large noodle bowl over to dine with you. That’s do-able, right?
Okay ya’ll, what soup would you blend up first? Are you Chicken PHO fan?
I am PHO SURE! haha.