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In a large pot, add broth and spices. Simmer for 15 minutes. Cover and let stand while preparing other ingredients. Add tamari as needed. The amount depends on how salty the broth is. I lightly salt my homemade broth so I will add 3 - 4 teaspoons.
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In a small skillet, melt coconut oil. Add sliced mushrooms and sautee until beginning to wilt. Set aside.
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Prep veggetables. Cut carrots and snow peas into thin julienne slices. Cut baby bok choy in half. Chop green onions, jalapeno, thai basil, and cilantro.
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If not using fresh Pho rice noodles, In a pot of salted boiling water, prepare the noodles according to the package directions. Drain and rinse.
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When ready to serve. Arrange prepared veggies and rice noodles in each bowl.
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Pour steaming hot broth over top of veggies. Allow to cool 5-10 minutes to allow veggies to cook.
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Top with Sambal or Sriracha, lime wedge, Thai basil, cilantro, green onions and hot peppers.