Spring Greens Thai Soup

Spring Greens Thai Soup Thrive Health & Nutrition Magazine

Spring Greens Thai Soup with lemongrass and served with udon noodles.

Edamame beans are a good source of various minerals such as calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, and manganese.

Did you know: Lemongrass is a herb which belongs to the grass family of Poaceae. It is native to India and tropical regions of Asia. It’s a great source of vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin) and more…

(makes for 2)
Udon noodles (or soba noodles if you have a wheat allergy)
Half a pint of vegetable stock (use an organic one)
Can of coconut milk
2 tbsp tomato puree
1 tbsp tamari soy sauce
2 cloves of garlic – crushed
2 shallots – finely chopped
fresh coriander
One drop doTerra edible lemongrass essential oil (or use a lemongrass stick)
1 tbsp paprika
1 tbsp cumin
button mushrooms
1/2 – 1 red chilli (depending on size and how hot you like things)
red pepper – sliced thin
1 Inch of fresh ginger – finely chopped
1/2 Carrot – grated
2 broccoli stems
handful of beansprouts
100g mange tout
100g edamame beans
squeeze of lime

How to make it..
On a low heat sauté the garlic, ginger, chilli and shallots in olive oil.Add the broccoli, carrot, red pepper, mushrooms and saute for another couple of minutes. Add the paprika, cumin and tomato puree. Stir.

Pour in the veg stock and coconut milk. Mix well. Add beansprouts, mange tout, tamari, salt and pepper. Simmer for 5 minutes. In another saucepan boil the udon noodles for 5 minutes. Then drain them. Add the noodles to the soup. Add a drop of lemongrass. (If using a lemongrass stick then you will need to put that in at step 5 and remove now)

Squeeze in the lime and add the edamame beans and coriander. Enjoy!

Recipe from www.tanyashealthyliving.com