I am delighted to be one of the first people to preview the 2016 From Scratch Cookbook! This annual cookbook, created by alumni of the Academy of Culinary Nutrition is full of delicious and health-full recipes like this Thai Noodle Bowl!
Every penny this cookbook raises goes to Pencils of Promise, helping kids get an education where there was no hope before.
Make this soup today to warm you up, then buy the cookbook to warm your heart!! Yummy warmth!
Thai Noodle Bowl
Recipe + Photo: Stephanie Long
This warming soup combines the beautiful flavours of Thai food with the incredible nutrient properties of bone broth. Perfect for winter, this anti-inflammatory noodle bowl is kicking it gluten-free with spaghetti squash noodles, fat-fueled coconut milk, rich Thai spices and colourful veggies. Grab your favourite bowl and slurp away!
1 Tbsp coconut oil
1 Tbsp fresh grated ginger
1 garlic clove, minced
1 red bell pepper, chopped into 1 inch pieces
1 yellow bell pepper, chopped into 1 inch pieces
2 cups spaghetti squash
2 cups bone broth (or veggie stock)
14 ounce can coconut milk
1 Tbsp Thai Spice Mix (recipe follows)
1. Preheat the oven to 425°F. Cut the spaghetti squash in half and place the halves cut-side
down on a baking sheet lined with parchment. Roast for 35-45 minutes.
2. When cooked and cool enough to handle, scrape out 2 cups of spaghetti squash with a fork and set aside.
3. Heat coconut oil in a large pot over medium heat. When oil is melted, add in ginger andgarlic and cook until fragrant, around 3-5 minutes.
4. Add in coconut milk, bone broth, bell peppers, spaghetti squash and Thai spice mix. Bringto a boil, then lower the heat to a simmer for 15 minutes.
Thai Spice Mix:
1 Tbsp black pepper
1 Tbsp ground chillis
2 Tbsp dried lemongrass
2 Tbsp dried lime zest
2 Tbsp garlic powder
2 Tbsp dried ginger
Put all ingredients into a spice grinder and grind into a fine powder.