Curried Seaweed Pho

Curried Seaweed Pho

As we transition into colder months I wanted to give away one of my favourite recipes from my cleanses. Broths are one of the best things we can eat. They are so nourishing, healing and tasty and can be the base for different flavours. Here is my two step process into first making an easy plant based Asian style veggie stock and then turning that into a noodle soup called pho. But this pho recipe is quite unique bringing curry and seaweed flavours together taking you on a trip to flavour town. You can also make your veggie stock with leftover peels and odds and ends of veggies, which is so sustainable and versatile. Essentially we throw away extra meals in the bin. So this process is a great one to learn. 

TIPS

Keep all of the odds and ends of veggies that would usually go in the bin and add this to the stock pot.

Keep things like garlic peel, onion skins and carrot peels; it’s a great way to use up old veggies. You can also freeze it for up to 3 months.

Do not use beetroot peel, peppers, courgette or potatoes.

2 servings

Asian Veggie Stock

• 3 litres filtered water (this will reduce down)

• 2 sticks celery 

• 2 carrots 

• 2 onions 

• handful fresh parsley

• few sprigs of thyme

• few sprigs of rosemary  

• teaspoon whole peppercorns

• 1 tablespoon coriander seeds

• 10 cloves

• 4 star anise 

• 1 piece cinnamon bark

• 1 piece of fresh turmeric (sliced)

• 4 garlic cloves (sliced in half with skin on)

• large thumb size piece of ginger 

Asian Veggie Stock Method

Add all of the ingredients to a large pot. Bring to a boil, then simmer for 1 hour. Once it's ready, sieve off the stock, keeping half back for the next day. Put half into some large containers and let it cool before storing in the fridge. Use the remaining stock for the seaweed pho recipe. 

2 servings

Pho Ingredients 

• 1  bundle brown rice noodles per serving (king soba)

• 1 litre asian veggie stock

• 2 spring onions (sliced)

• 100g of spinach

• 2 cloves of garlic 

• 10g dulse seaweed (washed)

• ½ lime (juice only) 

• 1 dry red chilli (optional)

• ½ tablespoon sesame oil

• 2 teaspoons coconut aminos

• 1 teaspoon curry powder 

• 1 teaspoon turmeric

• 1 tablespoon coconut oil  

• himalayan salt

Garnishes 

• few sprigs of fresh mint 

• few sprigs of fresh coriander

• ¼ lime (juice)

• ½ teaspoon sesame seeds 

• ½ teaspoon nigella seeds 

Curried Seaweed Pho Method

Put a saucepan on medium high heat. Add coconut oil along with garlic, spring onion and optional chilli. Fry this for a few minutes. Add sesame oil along with curry powder and turmeric, let this take on some heat and temper for 10 seconds. Add the Asian veggie stock, bring this up to a quick boil then drop to a simmer. Add dulse seaweed, spinach greens, coconut aminos, season well and simmer for 5 minutes. 

Meanwhile add the noodles to a saucepan of boiling water, add some salt and make sure the noodles are separated. Please follow packet cooking guidelines for times. 

When the noodles are cooked, remove from the heat, pour into a fine sieve or colander then rinse under cold water, removing any excess starch. 

Now build your bowl. Add noodles to a bowl and ladle over half of your soup, then add your garnishes.