Madeleine shows us how to make a low-carb, gluten free pho soup made with coconut noodles and courgetti. This is such a nutritious comforting meal that is simple to make.
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RECIPE
INGREDIENTS:
1 TBSP OF COCONUT OIL
3 CRUSHED GARLIC CLOVES
2 STAR ANISE
1 TBSP OF FRESHLY GRATED GINGER
450ML OF VEGETABLE STOCK
1.5 TBSP OF TAMARI
1 CINNAMON STICK
100G OF WILD OR BUTTON MUSHROOMS
2 COURGETTES
1 COCONUT
2 TBSP OF TOASTED CASHEWS
2 TBSP OF FRESHLY CHOPPED CORIANDER
1 RED CHILLI
METHOD
CHOP THE MUSHROOMS IN HALF WHILST HEATING THE OIL IN A PAN.
THROW IN THE GARLIC AND GINGER AND COOK FOR 30 SECONDS, THROW IN THE MUSHROOMS AND STIR FRY FOR 2 MINUTES. POUR OVER THE STOCK, TAMARI, STAR ANISE, CINNAMON STICK AND BRING TO A BOIL THEN REDUCE TO A SIMMER AND COOK FOR 10 MINUTES.
CRACK OPEN THE COCONUT AND REMOVE THE FLESH, CUT INTO THIN RIBBONS, SPIRILIZE THE COURGETTE AND ADD TO THE SOUP, COOKING FOR A FURTHER 7 MINUTES.
FINELY SLICE UP THE CHILL, SPRING ONION, CORIANDER AND SPRINKLE OVER ALONG WITH THE CASHEWS ONTO THE SOUP TO SERVE.
NOTE – WHEN YOU COME ACROSS THE CINNAMON STICK OR STAR ANISE, REMOVE THEM, THEY ARE THERE TO ADD FLAVOUR TO THE SOUP BUT NOT TO BE EATEN.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), The Caravan Trail, Lakeland.co.uk and Opinel for providing us with kitchenware.
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