Thai Coconut, Rainbow Chard and Chilli Noodle Bowl – Immune-Boosting Vegan Soup

A rainbow soul bowl!

 

Comforting, healthy and delicious

 

A light and quick way of cooking seasonal Spring vegetables, in a fragrant thai broth with wholesome noodles

 

This will be my quickest blog post ever. I’ve got a sunny garden waiting for me, filled with bees, blossom and buzzards.  I hope you’re all well and have some space and time to enjoy this sunny Easter weekend.  I’m trying to keep one window open to the world, the turbulence and trauma of what’s going on, but also another window open to nature and pockets of peace.  It can be overwhelming otherwise.       

We’re not traditional, you know this, so we’re eating Thai this lunchtime and will probably have a lasagna for lunch tomorrow (I’ve got a idea brewing, it involves beetroot, as many of the best ideas do.)

This recipe is quick to prepare and packed with a rainbow of immune-boosting goodness.   Wales has been beautiful for weeks now, which is a bit odd, but very welcomed, especially in these crazy days.  I hope you find these posts enjoyable right now, I fully realise there are much more important things going on than noodles.  

I have limited skills as a human.  I’m useless at DIY, although I have been trying of late, like many of you may have?  I’m a keen, but brilliantly average gardener (I do blame the violence of North Walian weather for that one).  I play guitar, I have a unique style, meaning only a limited audience like my songs (anyone seen Spinal Tap?)  But I can cook a bit.  And we’ve got to eat. My calling in life, in many ways, is crafting cookies and carpaccio.  Essential life skills! 

 

The weather has been ridiculous in Wales ever since this CV thing kicked off. Sun, sun, SUN:)  Equals, al fresco noodles.

I like noodles too.  Jane and I have been to Thailand many times over the years and love a good reminisce over a steaming bowl of something special.  We met in South East Asia, so it’s a corner of the world we hold close.  

There isn’t much to say about this one, lots of wholewheat noodles, seasonal vegetables and greens, cooked in a rich, coconut broth, lightly scented with kafir lime leaves. Top if off with chillies and spring onion. Add a little marinaded tofu also for extra yum. What’s not to like!

Enjoy the recipe, pop over to Instagram and say hello, if you try it out, please let us know below and also, happy cooking!!

I’m off…..this is happening….

 

Kind-of the view from the kitchen window (if you jump over a stone wall, climb up a hill, greet a sheep, then stand on a rock). Beach House Kitchen, Snowdonia


Sending healthy vibes your way!

 

A delicious rainbow bowl of immune-boosting goodness. Vegan Thai Coconut and Chilli Noodle Bowl

 

Thai Coconut, Rainbow Chard and Chilli Noodle Bowl – Immune-Boosting Vegan Soup


The Bits – For 2 bowls

5 dried kafir lime leaves

2 large cloves garlic (finely sliced)

1 1/2 heaped tbs ginger (finely sliced)

1 teas chilli (finely sliced)

1/2 tbs coconut oil


100g firm tofu (cut into small chunks)

1 teas tamari/ good soya sauce

1/2 teas toasted sesame oil

40g creamed coconut (the hard stuff, chopped)

1 big handful cauliflower (chopped, use the stems and leaves)

3 mushrooms (sliced)

1/2 bell pepper (sliced)

100g wholewheat or buckhwheat noodles

750ml vegetable stock

2 big handfuls greens (I used rainbow chard, seasonal and delicious, kale would be nice)

Extra tamari/ soya sauce for seasoning

 

Topping

Finely sliced spring onion and chilli


Do It

Fill and boil a kettle.

In a small bowl, gently toss your tofu in the sesame oil and tamari.  Leave to marinade.

In another small bowl, cover the kafir lime leaves with a splash of recently boiled water. Release the fragrance!

In a large saucepan, on high heat, add the oil. Followed by the ginger, chilli and garlic, fry for 3 minutes.

Pour in your stock and kafir lime leaves, adding your creamed coconut, cauliflower, mushroom, bell pepper and noodles. Pop a lid on and bring to a boil, cooking for 3 minutes. Quickly check your noodles are done.  Take off the heat, gently stir in your chard/greens.  Taste and season with more tamari if needed.

Ladle into warmed bowls, topped with fresh chilli and spring onion.  Eat with your favourite set of chopsticks and slurp the soup.  Very important to give noodle soups a good slurp. Slurping is good for the soul. 

Dried kafir lime leaves are not great eatin’, take them out if you like before serving.    

If you’d like it really soupy, add a little more hot vegetable stock.

*Gluten-free option, use your favourite gluten-free noodles.


Foodie Fact 

Coconut is high in good fats that can actually help us lose weight!  It’s a good source of carbs and is filled with essential minerals like selenium and iron, along with a Zeppelin’s-worth of anti-oxidants.    

 

 

 

Categories: gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Soups, Spring, Vegan, Wales | Tags: , , | 5 Comments

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5 thoughts on “Thai Coconut, Rainbow Chard and Chilli Noodle Bowl – Immune-Boosting Vegan Soup

  1. This looks so delicious, I feel healthier just thinking about it!

  2. This looks amazing!! Full of flavour AND healthy…yum! 🙂

  3. chefkreso

    Looks and sounds absolutely delicious! Happy Easter 🙂

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