Anti Inflammatory Gluten Free Shrimp Pho

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Anti Inflammatory Gluten Free Shrimp Pho

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Ingredients

4 servings

For the broth

1 large yellow onion, halved
Large Yellow Onion Organic Yellow Onions Kroger® Yellow Onions in 3lb Bag Oragnic Yellow Onions Yellow Onions
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3-inch piece fresh ginger, halved lengthwise
8 cups seafood stock broth or chicken broth
3 whole star anise
1 cinnamon stick
4 whole cloves
1 tsp coriander seeds
1 tsp fennel seeds
2 tbsp tamari
1 tbsp fish sauce
1 tsp sugar
Ingredient note
Added sugar is limited on an anti-inflammatory diet because it can promote inflammation, but the small amount (~1/4 tsp per serving) of white sugar here is likely fine. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
salt, to taste

For the noodles

8 oz dried rice noodles (flat, about ¼-inch wide)

For the shrimp

1 ½ lb large shrimp, peeled and deveined

For serving

2 cups bean sprouts
1 cup fresh thai basil leaves
1 lime, cut into wedges
2 fresh red or green chiles, thinly sliced (optional)
4 scallions, thinly sliced
¼ cup fresh cilantro leaves
hoisin sauce, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
sriracha, for serving (optional)

Instructions

1
Set a large pot over the highest flame on your stovetop. Place the onion halves and ginger cut-side down directly in the dry pot and cook, undisturbed, for 5–7 minutes, until the cut surfaces are deeply charred and blackened in spots. Turn and char the rounded sides for 2–3 minutes more. Remove and set aside.
2
Add the star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds to the same dry pot over medium heat and toast, stirring frequently, for 1–2 minutes, until fragrant and just beginning to smoke. Watch closely, as the spices can scorch quickly.

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