This broth was exactly what I needed after an IBS flare up, it was so nourishing and wholesome and left me feeling a lot better and not as heavy as I was the day before. I think it's important to incorporate more "clean eating" into our (those of us who are senstivei to certain foods) diet. And by that, I mean less fried food, more fresh ingredients (organic if possible) and nothing that can cause a flare up. For example, I left out the garlic in this recipe because I know it will affect me negatively but you can totally add it to your recipe at the beginning stage if you feel the need.
This was such a simple recipe, and the best part is that it allows for you to add in the vegetables you want, more spices etc. giving you the desired outcome that you want. I hope you enjoy this recipe and please tag me if you make it- I would love to see your creations!
2 blocks of egg noodles (they usually come in a pack)
3 cups vegetable broth
A few basil leaves
2 tbsp. Massaman curry paste/Tom Yum paste
Half a punnet of mushrooms
A handful of long stemmed broccoli
Pepper and salt to taste
1/2 can of cull-fat coconut milk
1 tbsp. Maple syrup/honey if desired
Boil the egg noodles in a pot for about 10-13 minutes and set aside.
Heat the oil in a pan, add in the onion until browned. Then add the paste and leave until fragrant.
Add in the mushrooms and once they are softened, add in the coconut milk, vegetable broth, maple syrup and allow to come to a boil.
Once a the veggies are at a desired softness, add in the broccoli, basil leaves and the egg noodles and give it a final taste.
Serve hot with a slice of lemon next to it and enjoy!