THAI NOODLE BOWL SOUP
The Academy of Culinary Nutrition reaches an amazing community of people around the world, and as part of that, every year they take on a fundraising project to give back with a self-funded digital cookbook called From Scratch Cooking.
The 2016 edition features 44 original recipes from their graduates, like this incredibly tasty Thai Noodle Soup! They sell the book on a pay-what-you-can donation basis with 100% of the proceeds this year going towards a school building initiative with Pencils of Promise. Where they, in turn, also donate 100% of donations to on-the-ground projects.
- 44 incredible recipes
- Vegan and paleo options
- Culinary nutrition tips
- Instant download upon purchase
- Pay-what-you-can pricing
- 100% of proceeds go to Pencils of Promise. A lot of work and a lot of love has gone into the creation of every single recipe.
THAI NOODLE BOWL SOUP
Recipe + Photo: Stephanie Long [http://stephanielongnutrition.com]
This warming soup combines the beautiful flavours of Thai food with the incredible nutrient properties of bone broth. Perfect for winter, this anti-inflammatory noodle bowl is kicking it gluten-free with spaghetti squash noodles, fat-fueled coconut milk, rich Thai spices and colourful veggies. Grab your favourite bowl and slurp away!
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes (includes time for cooking spaghetti squash)
Number of Servings: 4 servings
1 Tbsp coconut oil
1 Tbsp fresh grated ginger
1 garlic clove, minced
1 red bell pepper, chopped into 1 inch pieces
1 yellow bell pepper, chopped into 1 inch pieces
2 cups spaghetti squash
2 cups bone broth (or veggie stock)
1 14 ounce can coconut milk
1 Tbsp Thai Spice Mix (recipe follows)
1. Preheat the oven to 425°F. Cut the spaghetti squash in half and place the halves cut-side down on a baking sheet lined with parchment. Roast for 35-45 minutes.
2. When cooked and cool enough to handle, scrape out 2 cups of spaghetti squash with a fork and set aside.
3. Heat coconut oil in a large pot over medium heat. When oil is melted, add in ginger and garlic and cook until fragrant, around 3-5 minutes.
4. Add in coconut milk, bone broth, bell peppers, spaghetti squash and Thai spice mix. Bring to a boil, then lower the heat to a simmer for 15 minutes.
Thai Spice Mix:
1 Tbspblack pepper
1 Tbsp ground chillis
2 Tbsp dried lemongrass
2 Tbsp dried lime zest
2 Tbsp garlic powder
2 Tbsp dried ginger
1. Put all ingredients into a spice grinder and grind into a fine powder.
Bonus Tip: Add some micro-greens on top to boost the nutrient value.
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