This Coconut Mushroom Pho is like a big hug. While it is a lot of chopping and hands on, it is fairly easy to make. It’s well worth the effort in the end too. Mark gave this a 9/10 on his ridiculous rating scale. It’s the first time he gave a 9, so there is that. I’m currently reteaching him how a rating scale works. Ha.
Coconut Mushroom Pho
Around 4 Bowls
Ingredients
- 1 TBSP coconut oil
- 3 garlic cloves, finely chopped or minced
- 1 large yellow onion, diced
- 2″ ginger, finely chopped
- 1 stalk lemon grass, the inner part finely chopped*
- 1/2 tsp turmeric powder
- 6 scallions, chopped – use green & white parts
- 1 red chili pepper or spicy pepper of choice, finely diced
- 3 tsp mushroom umami powder (I use Trader Joe’s brand right now) OR if you don’t have access to, you could use 1 TBSP coconut aminos (soy sauce alternative) which has some umami taste – I prefer the mushroom powder though..
- sea salt, to taste
- 2-3 organic Portobello mushrooms, sliced lengthwise and then cut in half – you could also swap for a few cups of another mushroom or mushroom mix
- 1 large red bell pepper, sliced
- 1 bok choy, chopped
- 3 carrots, peeled into ribbons (shown in my video below)
- 1 pack of rice noodles
- 1 can coconut milk
- 1 lime, another for garnishing and squeezing in each bowl
- 1 tsp coconut sugar, maple sugar (I used this), or date sugar, more to taste
- Garnish Topping Options: cilantro, bean sprouts, hot peppers, carrot ribbons, chili flakes, lime wedges
*You could also use a lemongrass turmeric paste for the fresh lemongrass/turmeric replacement or for additional flavor, but fresh is less expensive. If using, add when you add the water.
Method
- In a deep wide sauté pan or pot, heat the coconut oil. Sauté the garlic, onion, ginger, lemongrass, and turmeric for just a few minutes until fragrant.
- Add in 7 cups of water, scallions, pepper(s) of choice, 1 tsp sea salt, and 3 tsp mushroom umami powder or 1-2 TBSP of coconut aminos if you are substituting with that. Bring to a boil and then lower the heat to a simmer. Simmer for around 45 minutes or until the veggies are prepped. Of course the longer the simmer time, the more flavor. If needed, cover the pot so your liquid does not evaporate.
- Prep the veggies.
- Boil a separate pot of water to cook the noodles. Add the noodles to the boiling pot RIGHT before adding the veggies to the broth. If your noodles get done too soon for whatever reason, coat with a little sesame or avocado oil so they don’t stick together while waiting for the veggies to cook.
- Add the noodles to the boiling pot of water and cook according to directions – I cook al dente. Stir in a can of coconut milk to the simmered broth and add in the raw veggies – carrots, bok choy, Portobello’s, and red bell pepper. Simmer on low for 5-7 minutes so the veggies stay a bit crunchy and vibrant.
- Add in the juice of 1 lime and 1 tsp coconut sugar or date sugar. Adjust to taste – maybe more mushroom umami powder, a tad more sugar, or just more sea salt. Once ready, stir in your cooked noodles.
- Ladle into bowls making sure you get a bit of everything. Garnish with optional toppings: cilantro, bean sprouts, hot peppers, carrot ribbons, chili flakes, lime wedges. ENJOY the goodness!
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Thank you so much for joining me here!! Xx Riane
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