April 2018 - Coconut, Kaffir Lime & Lemongrass Noodle Soup

Updated 3 years ago by Kate

There's nothing more homely and comforting to me than a bowl of soup; it's the perfect combination of warm, satisfying and nourishing, and whatever the flavour combination, is guaranteed to hit the spot every time. Lately I've been playing around with some asian-inspired broths. Prior to becoming vegan, I'd always choose Pho when at a Vietnamese restaurant, Tom Kha at Thai and the Laksa at Malaysian. Unfortunately, these soups are usually based around fish sauce and bone broths– incredibly health beneficial in their own right, but not what you want if you're passionate about not eating animals! In desperation to still enjoy the flavours of these dishes, I've come up with this recipe that utilises elements of these three old favourites.

Click here for the recipe

How did we do?

Powered by HelpDocs (opens in a new tab)

Powered by HelpDocs (opens in a new tab)