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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 146.0
  • Total Fat: 2.1 g
  • Cholesterol: 1.3 mg
  • Sodium: 1,091.8 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 5.9 g
  • Protein: 11.8 g

View full nutritional breakdown of Lemon Ginger Pho calories by ingredient
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Lemon Ginger Pho

Submitted by: JAZZYCHICK

Introduction

(fairly)easy, quick and nutritious! NOTE: the sodium count is REALLY high but that's because it is counting store-bought chicken broth. I make my own so it is way lower in actuality. You can substitute for low-sodium broth :-) (fairly)easy, quick and nutritious! NOTE: the sodium count is REALLY high but that's because it is counting store-bought chicken broth. I make my own so it is way lower in actuality. You can substitute for low-sodium broth :-)
Number of Servings: 4

Ingredients

    Chicken Broth, 2 cup (8 fl oz)
    Celery, raw, 1 cup, diced
    Onions, raw, .5 medium (2-1/2" dia)
    Carrots, raw, 1 cup, chopped
    Lemon Juice, 1 lemon yields
    Ginger Root, 2 tsp finely ground
    Garlic, 3 cloves minced
    Basil, 6 leaves
    *Bean sprouts, 1 cup
    Mushrooms, canned, 1 cup
    Whole Wheat Spaghetti, cooked (pasta), 150 grams
    Spinach, frozen, 0.5 cup

Directions

Add celery, carrots, onion, garlic, ginger, basil and mushrooms to a stock pot with a bit of water (about 1/2 cup). Cover and turn onto medium-high heat. Season with salt and pepper. When fully cooked, add chicken broth and the juice of one lemon, allowing to simmer for 10 minutes. If there is not enough liquid, add more water and season to taste. Add bean sprouts and spinach about 2 minutes before serving.

Divide 150 grams of cooked whole wheat spaghetti and divide amongst 4 bowls and top with soup mixture.

I like mine REALLY spicy so I add lots of crushed chilis and Srirchia sauce to it. Sometimes I like to top it with spring onions as well. If you omit the ginger, mint is a good addition.

I love this recipe and it has helped me stay full, satisfied and on the road to slimming success!

Number of Servings: 4

Recipe submitted by SparkPeople user JAZZYCHICK.






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