Pho style Broth

1. Gather your ingredients.

2

Melt the coconut oil in a large lidded pot, then add the lemongrass, shallots, garlic, ginger, chilli and spices. Cook for 3 to 4 minutes until the shallots have started to soften.

3

Then add the veg stock and tamari. Put the lid on and simmer for 20 minutes.

4

Meanwhile, cook the brown rice noodles as per the packet instructions and set aside.

5

Add the mangetout to the broth for the last 2 minutes of cooking. Take off the heat.

6

Divide the noodles between bowls, then pour over the broth. Garnish with the watercress, bean sprouts, herbs and lots of lime.