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Spiralized Zucchini Pho in Lemongrass Turmeric Broth | Angela Simpson, Eat Spin Run Repeat | #glutenfree #vegan #eatclean #spiralizer #paleo

Spiralized Zucchini Pho in Lemongrass Turmeric Broth


  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 2 servings
  • Category: soup
  • Method: stovetop
  • Cuisine: Thai

Description

This Spiralized Zucchini Pho in Lemongrass Turmeric Broth is packed with anti-inflammatory compounds, fiber, and heaps of flavour! Add your choice of protein to make it a complete meal.


Ingredients

Turmeric Ginger Broth

  • 1 tbsp coconut oil
  • 2 cloves of garlic, minced
  • 1 tbsp minced or pureed fresh ginger
  • 1 lemongrass stalk (rough leaves removed), very finely sliced (about 2 tbsp sliced lemongrass)
  • 1 small minced red bird’s eye chilli*, seeds removed (omit this altogether if you are not a fan of spicy food)
  • 1 tsp ground turmeric (I used Navitas Organics)
  • 1/4 tsp black pepper
  • 2 cups water
  • 1 1/2 cups canned coconut milk
  • 1 tbsp low sodium tamari or coconut aminos
  • juice of 1 lime, plus wedges

The rest:

  • 2 tsp coconut oil
  • 4 baby bok choy, sliced in half lengthwise
  • 2 medium zucchini, spiralized
  • 1/2 cup chopped sugar snap peas
  • 1/2 cup shiitake mushrooms
  • 6 small multi-coloured radishes, thinly sliced
  • 1 small spring onion, very thinly sliced, white and light green parts only
  • cilantro, fresh basil and lime wedges, to garnish

Instructions

For the broth:

  • Melt the coconut oil in a large pot over high heat for 1 minute. Stir fry the garlic, ginger, lemongrass and chilli* in the coconut oil for another minute, or until very fragrant.
  • Sprinkle the turmeric and black pepper into the pot, again, giving it a good stir.
  • Add the water, coconut milk, tamari/coconut aminos. Squeeze as much juice from the lime into the pot as you can.
  • Reduce the heat and bring the pot to a simmer. Let the aromatics flavour the broth for 20 minutes.

For the rest:

  • Heat 2 tsp coconut oil in a skillet. Sear the bok choy (cross section side down) until golden brown marks appear. Remove the bok choy and distribute it between 2 bowls, followed by the zucchini noodles.
  • Lightly stir fry the sugar snap peas and shiitakes in the same skillet. Divide them between the bowls, followed by the radishes and spring onion.
  • If preferred, strain the lemongrass and chili pieces out of the broth. Pour it over the veggies in each bowl. Garnish with fresh herbs and lime if desired, then serve.

Notes

*I can’t stress enough here that if prefer your food on the less spicy side, simply omit this entirely. The longer the broth simmers, the more flavourful it becomes, so if you do enjoy some heat, use a small chilli and omit the seeds as directed above.