Broths 4.8

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Pho style Broth

Citrus lemongrass, star anise and fresh Thai basil inject wonderful aromas into this broth as well as anti-inflammatory benefits. Citrus lemongrass, star anise and fresh Thai basil inject wonderful aromas into this broth as well as anti-inflammatory benefits.

Why is this healthy?

Diet

Pescatarian Vegan Vegetarian

Contains

Soy

Ingredients

Serves 2

Metric Imperial

coconut oil

shallot

chopped

vegetable stock

tamari

brown rice noodles

mangetout

Swaps: pak choy, sugar snap peas

finely sliced

watercress

beansprouts

Swaps: carrot

thai basil

or regular basil

mint

garlic cloves

diced

ginger

peeled and finely diced

clove

star anise

red chilli

sliced down the middle

lime

juiced

lemongrass

finely diced bottom third only, tough outer layer removed

Share ingredients

Ingredients

Serves 2

Metric Imperial

coconut oil

shallot

chopped

vegetable stock

tamari

brown rice noodles

mangetout

Swaps: pak choy, sugar snap peas

finely sliced

watercress

beansprouts

Swaps: carrot

thai basil

or regular basil

mint

garlic cloves

diced

ginger

peeled and finely diced

clove

star anise

red chilli

sliced down the middle

lime

juiced

lemongrass

finely diced bottom third only, tough outer layer removed

Share ingredients

Method

1. Gather your ingredients.

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.

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

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

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

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

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