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.

The 2016 From Scratch Cookbook includes :

  • 44 incredible recipes
  • Gluten-free
  • 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

Ingredients:

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)

Recipe Directions:

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.

Pick up your copy here !