Gut Healing Khao Soi

February 6, 2020

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!

 

Bon apetit, 

 

Zorah xo

 

Ingredients:

 

  • 2 blocks of egg noodles (they usually come in a pack)

  • 3 cups vegetable broth

  • Olive Oil

  • A few basil leaves

  • 2 tbsp. Massaman curry paste/Tom Yum paste

  • Half a punnet of mushrooms

  • A handful of long stemmed broccoli

  • 1 onion

  • Pepper and salt to taste

  • 1/2 can of cull-fat coconut milk

  • 1 tbsp. Maple syrup/honey if desired

 

Method:

 

  • 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!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload