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VL issue 47 print 300dpi

Lemongrass Noodle Soup

Makes 4 servings

Ingredients

  • 1 tbsp extra-virgin olive oil 
  • 2 garlic cloves, finely chopped
  • 2 tsp peeled and finely chopped ginger
  • 60g (4 stalks) lemongrass, cut in half lengthwise
  • 144g (about 2 cups) mushrooms, sliced
  • 10 cherry tomatoes, halved (about 1 cup)
  • 1 stalk celery, cut into ⅛-inch slices
  • 1 serrano chile, chopped
  • 1 medium carrot, cut into ⅛-inch slices
  • 320g (2 cups) broccoli florets
  • 2 tbsp low-sodium tamari
  • ¾ tsp sea salt
  • 200g (2 cups) edamame and mung bean fettuccine, cooked according to package instructions
  • 1 tbsp freshly squeezed lime juice (about ½ lime)
  • 10g (¼ cup) chopped coriander leaves, for garnish

Method

  1. In a large soup pot, heat the oil over medium heat.
  2. Stir in the garlic and ginger and sauté until fragrant, about 1 minute.
  3. Add 4 cups water, lemongrass, mushrooms, tomatoes, celery, and chile and bring to a boil.
  4. Reduce the heat to low, cover, and simmer for 20 minutes.
  5. Add the carrot, broccoli, tamari, and salt and return to a boil. As soon as it boils, remove from heat.
  6. To serve, remove the pieces of lemongrass, stir in the fettuccine and lime juice, and garnish with coriander.

Top Tip:  Explore® brand makes the pasta called for in this recipe and it’s available at health food stores and online. Other whole-grain noodles can be easily substituted, such as soba, angel hair, or spaghetti noodles.

Per serving (234g) Calories: 257, Carbohydrates: 18.1g, Sugars: 7.1g, Fat: 7.5g, Saturates: 1.2g, Protein: 25.6g, Salt: 2.5g

Recipes excerpted from: Ageless Vegan: The Secret to Living a Long and Healthy Plant-Based Life by Tracye McQuirter, MPH with Mary McQuirter. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

Taken From July 2018 (Issue 40) Vegan Life Magazine

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