Spiralized Zucchini Pho in Lemongrass Turmeric Broth
Loaded with immunity-boosting, digestive-healing, anti-inflammatory ingredients, this Spiralized Zucchini Pho in Lemongrass Turmeric Broth is is an incredibly healing, comforting and nourishing meal.

INGREDIENTSTurmeric Ginger Broth: 1 Tbsp Coconut Oil 2 cloves Garlic, minced 1 Tbsp fresh Ginger, minced or pureed 1 Lemongrass stalk, rough leaves removed & very finely sliced 1 tsp Navitas Organics Turmeric Powder 1/4 tsp Black Pepper 2 cups Water 1 1/2 cups Canned Coconut Milk 1 tbsp Coconut Aminos Juice of 1 Lime, plus wedges The rest: 2 tsp Coconut Oil 4 Baby Bok Choy, sliced in half lengthwise 2 medium Zucchini, spiralized 1/2 cup Sugar Snap Peas, chopped 1/2 cup Shiitake Mushrooms 6 small Radishes, thinly sliced 1 small Spring Onion, very thinly sliced Cilantro, Fresh Basil and Lime Wedges, to garnish |
DIRECTIONSFor the broth: Melt the coconut oil in a large pot over high heat for one minute. Stir fry the garlic, ginger and lemongrass in the coconut oil for another minute, or until very fragrant. Makes 2 servings
Submitted by Angela Simpson of My Fresh Perspective |
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