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Spiralized Zucchini Pho in Lemongrass Turmeric Broth
EAT SPIN RUN REPEAT21Ingredients
25Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. coconut oil
- 2 cloves garlic (minced)
- 1 Tbsp. fresh ginger (minced or pureed)
- 1 lemongrass stalk (rough leaves removed, very finely sliced, about 2 tbsp sliced lemongrass)
- 1 chilli (small minced red bird’s eye, *, seeds removed, omit this altogether if you are not a fan of spicy food)
- 1 tsp. ground turmeric (I used Navitas Organics)
- 1/4 tsp. black pepper
- 2 cups water
- 1 1/2 cups coconut milk (canned)
- 1 Tbsp. low sodium tamari (or coconut aminos)
- 1 lime (plus wedges)
- 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 radishes (small multi-coloured, thinly sliced)
- 1 spring onion (small, very thinly sliced, white and light green parts only)
- cilantro (optional)
- fresh basil (optional)
- lime wedges (optional)
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