Loaded with immunity-boosting, digestive-healing, anti-inflammatory ingredients, this Spiralized Zucchini Pho in Lemongrass Turmeric Broth is is an incredibly healing, comforting and nourishing meal.
Confession: I have a ridiculous obsession with lemongrass.
If you caught the post a couple of weeks ago on homemade body mists, you’re already aware that simple, non-toxic errrrrything is my jam right now. Not only is this because I feel good knowing my body isn’t being exposed to as many harmful chemicals, but it’s just really fun to do DIY crafty things! As I’m sure is probably the case for many of you, I also like having an apartment that smells good. Right now, that smell I’m hooked on is lemongrass.
After having spent a few weeks diffusing lemongrass oils like a crazy lady in my apartment, I realized my taste buds were starting to crave a bit of that action too. (I don’t mean drinking essential oils, I mean eating lemongrass!) I’ve been buying stalks and cooking with them non stop, and if they’ve ever seemed intimidating to you in the past, I’m here today to break down that barrier.
Lemongrass is really common in Thai food, so there’s a good chance you’ve probably tried it in the broth of a soup or curry. It pairs amazingly well with other aromatics like ginger, garlic and onions, as well as other Asian cuisine staple flavours like coconut and fresh herbs. While the stalks might look tough, pokey and unapproachable, they’re really easy to cook with once you peel back the outer layers. Underneath these, the layers get softer and more pale in colour, so they’re far easier to slice with a knife. (On that note, you’ll still want a nice sharp one!)
Lemongrass can take a simple broth and turn it up from average to amazing, and that’s what happened with this Spring Veggie Pho in Lemongrass Turmeric Broth recipe. I originally tried it sans-lemongrass, but it was lacking in the flavour department. This weekend I attempted round 2 with a result that was a million times better. Not only did the lemongrass punch up the flavour, but it also happens to be great for digestion and packed with antioxidants. Combined with ginger (also fab for digestive discomfort), turmeric (your bestie for reducing inflammation) immunity-boosting shiitake mushrooms and a whole bunch of other veggies (fibre for the win!), this one absolutely falls in the ‘meals that heal’ category. Enjoy!
Spiralized Zucchini Pho in Lemongrass Turmeric Broth
This Spiralized Zucchini Pho in Lemongrass Turmeric Broth is packed with anti-inflammatory compounds, fiber, and heaps of flavour! Add your choice of protein to make it a complete meal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 2 servings
- Category: soup
- Method: stovetop
- Cuisine: Thai
Turmeric Ginger Broth
- 1 tbsp coconut oil
- 2 cloves of garlic, minced
- 1 tbsp minced or pureed fresh ginger
- 1 lemongrass stalk (rough leaves removed), very finely sliced (about 2 tbsp sliced lemongrass)
- 1 small minced red bird’s eye chilli*, 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 canned coconut milk
- 1 tbsp low sodium tamari or coconut aminos
- juice of 1 lime, plus wedges
- 2 tsp coconut oil
- 4 baby bok choy, sliced in half lengthwise
- 2 medium zucchini, spiralized
- 1/2 cup chopped sugar snap peas
- 1/2 cup shiitake mushrooms
- 6 small multi-coloured radishes, thinly sliced
- 1 small spring onion, very thinly sliced, white and light green parts only
- cilantro, fresh basil and lime wedges, to garnish
For the broth:
- Melt the coconut oil in a large pot over high heat for 1 minute. Stir fry the garlic, ginger, lemongrass and chilli* in the coconut oil for another minute, or until very fragrant.
- Sprinkle the turmeric and black pepper into the pot, again, giving it a good stir.
- Add the water, coconut milk, tamari/coconut aminos. Squeeze as much juice from the lime into the pot as you can.
- Reduce the heat and bring the pot to a simmer. Let the aromatics flavour the broth for 20 minutes.
For the rest:
- Heat 2 tsp coconut oil in a skillet. Sear the bok choy (cross section side down) until golden brown marks appear. Remove the bok choy and distribute it between 2 bowls, followed by the zucchini noodles.
- Lightly stir fry the sugar snap peas and shiitakes in the same skillet. Divide them between the bowls, followed by the radishes and spring onion.
- If preferred, strain the lemongrass and chili pieces out of the broth. Pour it over the veggies in each bowl. Garnish with fresh herbs and lime if desired, then serve.
*I can’t stress enough here that if prefer your food on the less spicy side, simply omit this entirely. The longer the broth simmers, the more flavourful it becomes, so if you do enjoy some heat, use a small chilli and omit the seeds as directed above.
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