Pad Thai Soup
This is a wonderful vegan Pad Thai heart soup, load it with plenty of organic vegetables and you have a couple of nutritious meals.
Equipment
- Wok or deep frypan.
- Saucepan
- Jug
Ingredients
- 2/3 Cup Organic Vegan/Vegetarian Broth
- 2 Tbsp Organic Coconut sugar
- 2 Tbsp Organic Tamari/ Soy alternative Link attached
- 1-3 Tbsp Siracha (for a bite, optional)
- 1 tsp 15 Immunity Mushroom Mix (optional, but recommend) Link attached
- 1 Tbsp Organic Toasted Sesame Oil
- 1 Organic Lime.
- 100gm organic Mung Bean Noodles (or whatever noodle you like)
Organic Vegetables
- 2-3 Slivers organic ginger
- 2 Organic Carrots
- 1/2 head Organic Broccoli
- 1 Bok Choy
- Small bunch Organic Cavolo Nero Kale
Instructions
- Finely chop ginger if using, slice carrot, wash and prep other vegetables to how you like these, there is no fixed rule on how you chop these up.
- Heat sauce pan, half filled with water ready to boil your choice of noodles while cooking vegetables.
- Boil jug, in a cup add sauce ingredients, Vege broth, coconut sugar, tamari, siracha (if using), and toasted sesame oil. Pour boiling water into cup with ingredients and stir to dissolve. Set aside.
- Heat wok or deep frypan, to make the pad thai. Light fry ginger and carrot for a few minutes. Add enough water to cook other vegetable.
- Add in prepared sauce and other vegetables, simmer for 5-7 minutes or until cooked. Add juice of the lime.
- Once cooked, add in cooked noodles and carefully mix, and serve hot.
Notes
For variation, you could add in some organic tofu for some protein and texture.
Tried this recipe?Let us know how it was!