One Pot Paleo Shrimp Pho Noodle Soup

Ingredients

• 14 g (1 tablespoon)ghee
• 454 g (1 pound)raw shrimp, peeled and deveined
• 5 ml (1 teaspoon)salt
• 2.5 ml (½ teaspoon)freshly ground black pepper
• 2.5 ml (½ teaspoon)red pepper flakes
• 2.5 ml (½ teaspoon)garlic powder
• 1.42 litres (6 cups)chicken broth
• 5 ml (1 teaspoon)grated peeled fresh ginger
• 170 g (1 6 oz package)shirataki noodles, drained and rinsed
• To tastefresh basil leaves for garnish (optional)
• To tastejalapeño pepper slices for garnish (optional)
• To tastelime wedges for serving (optional)
• To tastemung bean sprouts
• To tastechilli paste or sriracha hot chilli sauce (optional)

Instructions

1. 1

   Cook the shrimp

   Melt the ghee in a large stockpot over medium-high heat. Add the shrimp, salt, black pepper, red pepper flakes and garlic powder. Cook for 5 minutes, stirring occasionally, until the shrimp turn opaque.

2. 2

   Add the broth

   Pour in the chicken broth and add the ginger. Bring the soup to a boil, then take the pot off the heat.

3. 3

   Stir in noodles

   Add the shirataki noodles and stir them into the soup.

4. 4

   Add the garnishes

   Serve the soup with fresh herbs and jalapeño slices, if using, and lime wedges on the side for squeezing.

What is pho?

Pho is a Vietnamese noodle soup, often served with broth, noodles, herbs and other fresh accompaniments. This version is a quick variation rather than a traditional, long-simmered pho, using shrimp, prepared broth and shirataki noodles.

Ginger, pepper and optional fresh garnishes bring aromatic, spicy and bright notes to the bowl. Cooking it in one pot keeps the method straightforward for a weeknight.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 27g protein, 3g carbs, 7g fat.

Shrimp supplies most of the protein, while the ghee contributes most of the fat; the noodles add little carbohydrate, so the broth and any optional chilli sauce are the main variable sources. Serve with extra mung bean sprouts or another vegetable side for a more substantial plate.

The broth and aromatics

Broth: Chicken broth forms the soup’s base; the recipe also notes that shrimp broth can be used for a pescetarian version. Choose a broth whose saltiness suits you, since the recipe also adds salt.

Ginger: A little freshly grated ginger gives the broth a fresh, warming aroma. Grate it finely so it disperses easily.

Cooking the shrimp

Seasoning: Salt, black pepper, red pepper flakes and garlic powder coat the shrimp as they cook in ghee. The source recipe mentions using garlic salt instead of the salt and garlic powder; if you make that swap, avoid adding both seasonings as written.

Doneness: Stir occasionally and watch for the shrimp to turn opaque, the cue given in the method. Once they reach that point, move on rather than continuing to cook them in the pot.

Shirataki noodles

Preparation: Drain and rinse the noodles before adding them, as specified in the ingredient list. This helps them go into the broth ready to serve.

Timing: The method stirs them in after the pot comes off the heat. Follow that order so the noodles warm in the hot soup without adding an extra cooking stage.

Finish each bowl

Herbs: Fresh basil is the listed garnish, and the recipe notes that cilantro and mint can also be added. Add herbs at serving so their fresh flavour remains prominent.

Contrast: Lime brings acidity, while optional jalapeño and chilli sauce add extra heat. Mung bean sprouts, included as an optional addition in the source, contribute crunch.

Serving and timing

The stated total time is 25 minutes, with 5 minutes of cooking specified for the shrimp. Have the garnishes ready while the broth comes to a boil so the soup can be served as soon as the noodles are stirred in.

Serve hot with lime wedges on the side. Extra herbs, sprouts or chilli sauce can be offered at the table so everyone can finish their bowl to taste.

Recipe notes & tips

• Drain and rinse the shirataki noodles before you start cooking.
• Grate the ginger finely so it blends into the broth.
• Stir the shrimp occasionally as they cook to help them cook evenly.
• Take the pot off the heat as soon as the broth reaches a boil, as directed.
• Put lime wedges and optional chilli sauce on the table for individual seasoning.

Variations

• Use shrimp broth: Swap it for the chicken broth as suggested for a pescetarian version.
• Add cilantro and mint: Include these fresh herbs alongside or instead of the basil.
• Bring more heat: Serve with extra jalapeño or chilli sauce.
• Add crunch: Scatter mung bean sprouts over the finished soup.
• Use garlic salt: The source recipe notes this in place of both the salt and garlic powder.

Common mistakes to avoid

• Adding noodles too early: Stir them in after the pot comes off the heat, as the method directs.
• Overcooking the shrimp: Stop cooking once they turn opaque.
• Skipping the rinse: Drain and rinse the shirataki noodles before using them.
• Making the broth too salty: Check how seasoned your broth is before adding the measured salt.
• Leaving out the lime: Offer lime wedges at serving for a fresh, tangy finish.

How to store

Refrigerate leftover soup in a covered container and use within 2 days. Reheat gently in a saucepan until hot; avoid prolonged heating, which can toughen the shrimp.

Frequently asked questions