THAI NOODLE SOUP

Ingredients

• 120 g Brown rice pasta, dry
• 1 pcs Big onion, pealed and sliced
• 1 pcs Carrot, julienned
• 240 ml Shiitake mushrooms
• 3 clove Garlic clove, minced
• 1 tbsp Ginger root, finely grated
• 470 ml Chinese Cabbage
• 950 ml Vegetable broth, bouillon or consomme, low sodium
• 2 tbsp Light soy sauce, gluten free
• 1 pcs Lime, juiced, zested
• 1/2 pcs Chili pepper (optional), cut into pieces, deseeded for less heat
• 15 g Beansprouts And Alfalfa Sprouts, Average
• 1 pcs Spring onion, chopped, tops only

Method

1. Place the onion, carrot, and mushrooms in a medium pot and saute for 8 mins. Add water to prevent sticking to pan.
2. Add garlic, ginger, bok choy, veg stock, soy sauce, lime zest + juice, and chili.
3. Bring to boil over high heat.
4. Reduce heat to medium and simmer for 10 mins. Pour broth over noodles and garnish with bean sprouts and spring onions.
5. Enjoy