INGREDIENTS:
Broth-
- 1 box organic chicken broth
- 2 Tbs red chili paste (more or less for spice)
- 1 Tbs minced ginger
- 1/2 Tbs Coconut aminos (Substitute for soy sauce)
- 1/2 Tbs minced garlic
- 1/2 white onion, minced
- 1/2 Lime, juiced
- 1 Tbs olive oil
- Salt and pepper to taste
Toppings-
- Mushroom, sliced
- Bok choy, sliced
- Sprouts
- Fresh jalapeno. sliced
- carrots, sliced
- Red bell pepper
- Cilantro, minced
Other Goodies-
- Brown rice noodles
- Lime wedges for finish
- Sriracha for finish
In a stove top stock pot, over medium heat, saute onions and garlic in 1Tbs olive oil until caramelized. Next add remaining ingredients, cover and simmer for 15 minutes. While the broth is cooking prep your toppings. At 5 minutes remaining for cook time, place your rice noodles in boiling water and let cook for 5 minutes, then drain.
In a soup bowl place 1 serving of cooked noodles in the bottom. Top with the fresh veggies, then pour broth over everything. Finish with a squeeze of lime and/or some sriracha.
Yep, that’s it! Now enjoy and devour!
*This is the vegetarian take, add cooked chicken breast or sliced steak for a meaty approach!
Shelby Elmore 