Chicken and Zucchini Noodle Pho

By johnwhorfin

Ingredients

• for garnish:
• 4 cups chicken stock
• 2 cups water
• 1 bone-in skin-on chicken breast
• 8 cilantro stems
• 1 3-inch long piece ginger, sliced
• 3 garlic cloves, smashed
• salt
• juice of 1 lime
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce
• 1 zucchini, spiralized
• 1/2 small white onion, very thinly sliced
• 1 small serrano chili, sliced
• 8 cilantro stems
• 4 sprigs fresh basil
• 1 handful mung bean sprouts
• 1 lime, quartered

Details

Servings 4
Adapted from goop.com

Preparation

Step 1

Serves: 2 generously

1. Combine chicken stock, water, chicken, cilantro stems, ginger, garlic cloves and a large pinch of salt in a medium saucepan; the chicken should be just covered. Bring the liquid up to a boil, lower to a simmer, and poach for ten to fifteen minutes, or until completely cooked through.

2. Remove the chicken breast, shred the meat, and return the carcass to the saucepan. Simmer on low for 10 minutes while you prep the other ingredients. After ten minutes, strain the stock, return to the saucepan, and add the maple syrup, sliced onion and lime juice. Taste for seasoning and add salt if desired.

3. Divide the spiralized zucchini and shredded chicken between two bowls. Ladle over the hot liquid, and serve with fresh herbs, chili, lime wedges, and sprouts on the side.