An un-pho-gettable low carb alternative to everyones fave Vietnamese dish.

Prep 5 mins  | Cook 5 Mins  | Serves 1

Recipe by: Emma Swanston | @emsswanston


  • 1 small cooked chicken breast (or use free-range BBQ rotisserie chicken)
  • 1 tbsp of Gevity Rx Curry Bone Broth Body Glue
  • 1 cup of water
  • 1 tbsp ghee (or coconut oil)
  • Handful of spinach
  • Zucchini noodles (1-2 zucchini spiralled or sliced into ribbons with a vegetable peeler)
  • Your choice of garnishes:
    • A wedge of lime
    • Coriander/cilantro
    • Sunflower seeds
    • Fresh Chilli
  • Salt and pepper to taste


  1. Mix broth, water and ghee in a saucepan stir to combine.
  2. Add chicken and heat at medium temperature.  No need to boil.
  3. Place zucchini noodles and spinach into large bowl and set aside
  4. Once chicken broth is heated through, pour over spinach and zucchini mix
  5. Serve with a sprinkle of chili, coriander, sunflower seeds and freshly ground black pepper