Hot and Sour Prawn and Pineapple Pho

GF, DF, Low-Carb Option Available

Servings: 4 bowls

Freezer-Friendly: Bone broth base can be stored for up to 3 months

This vibrant, gluten-free, dairy-free, and optionally low-carb pineapple and prawn pho is a bowl of nourishment and flavor, combining the smoky, caramelized sweetness of grilled pineapple with the aromatic spices and umami-packed depth of a bone broth base. The broth is rich in collagen and minerals, supporting gut health and joint function, while tender prawns provide lean protein to keep you energized and satisfied. Lemongrass, ginger, and turmeric lend anti-inflammatory properties, while garlic, shallots, and kaffir lime leaves boost immunity and digestion. Tamarind and lime juice add a tangy brightness, packed with vitamin C for overall wellness. Customize this pho with organic rice noodles for a classic touch or opt for crunchy kelp noodles, a nutrient-dense, low-carb alternative that supports weight management. Topped with fresh bean sprouts, Thai basil, cilantro, and a squeeze of lime, this dish is bursting with flavor and vitality. Freezer-friendly for up to three months, the broth makes it easy to prepare a quick, wholesome meal that’s as comforting as it is invigorating, delivering balanced nourishment in every bite.

Ingredients

Pho Broth

6 cups organic bone broth (chicken or beef)

1 cup fresh pineapple, grilled or charred and finely chopped

1 stalk lemongrass, bruised and cut into 2-inch pieces

2-inch piece fresh ginger, sliced

3 cloves garlic, minced

2-3 shallots, roasted or charred

2 tablespoons fish sauce (or tamari for a vegan option)

2 tablespoons fresh lime juice

1 tablespoon organic coconut sugar (optional)

1-2 bird’s eye chilies, sliced (adjust for spice level)

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon tamarind paste

1 teaspoon white miso paste

2-3 star anise pods

1 cinnamon stick

3-4 whole cloves

1 teaspoon whole black peppercorns

2 kaffir lime leaves

2 tablespoons fresh herb stems (Thai basil or cilantro, tied together)

Pho Ingredients

12 ounces large prawns, peeled and deveined

8 ounces organic rice noodles (or kelp noodles for low-carb)

1 cup fresh bean sprouts

1/2 cup fresh cilantro, chopped

1/2 cup fresh Thai basil leaves

1/4 cup green onions, thinly sliced

1 lime, cut into wedges

Method

In a large pot, bring the bone broth to a gentle boil.

Add grilled pineapple, lemongrass, ginger, garlic, roasted shallots, fish sauce, lime juice, coconut sugar (if using),

chilies, turmeric, coriander, tamarind paste, miso paste, star anise, cinnamon stick, cloves, black peppercorns, kaffir

lime leaves, and herb stems.

Simmer on low heat for 20-30 minutes, allowing the flavors to meld. Strain the broth if desired to remove solids.

Add prawns to the simmering broth and cook for 2-3 minutes until they turn pink and are cooked through. Remove

the pot from heat.

Cook rice noodles according to package instructions. If using kelp noodles, rinse well and soak in warm water for 5

minutes to soften.

Divide the cooked noodles among bowls. Ladle the hot broth and prawns over the noodles.

Top with bean sprouts, cilantro, Thai basil, and green onions.

Serve with lime wedges on the side for added brightness. For extra kick, drizzle with chili oil or sriracha. Enjoy

immediately!

Notes

For more vegetables, add sliced mushrooms or bok choy while simmering the broth.

Kelp noodles are low-carb, low-calorie, and provide a crunchy texture compared to rice noodles.

Grilling the pineapple enhances its sweetness and adds a smoky depth.

Recipe by Taylor Robinson – Holistic Health & Wellness Chef