A soy, grain and sugar free spin on the traditional Vietnamese Favorite! It's usually made with beef or pork, but we opted for shrimp just for some variety:
•20-25 Raw Shrimp, peeled and deveined
•1 tbsp Extra Virgin Olive Oil
•Pinch of Sea Salt and Garlic Powder
In a skillet, warm the Olive Oil to medium.
Toss the shrimp with seasonings and sauté until pink and plump.
•1 large white onion, roughly chopped
•6 cups Bone Broth
•6 garlic cloves, crushed
•2 tbsp Coconut Aminos
•1 1/2 tsp Sea Salt
•2 tsp Garlic Powder
•2 large Zucchini, spiral cut and set aside.
Add all ingredients except Zucchini to Instant Pot.
Close the lid, and set to Manual for 15 minutes.
Quick release pressure when done.
Remove large pieces of onion and garlic with a spoon, then strain the broth using a fine mesh strainer or cheese cloth
In 3-4 serving bowls, add zucchini spirals. Top with broth, shrimp and fresh toppings (below)