Coconut Phö

Winter is coming and its getting colder out and you need this recipe to warm your soul!

BONBERI DOES IT AGAIN! and I had to share this fabulous vegan recipe. Here’s the original recipe

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Grocery List

Broth:
1.5-2 inch knob ginger, grated (depending on how fiery you want it)
1 large yellow onion, sliced
2 cloves garlic, smashed and minced
1 Lime, zest and juice
3 stalks of scallions
6 cups of filtered water or broth of your choice
2-3 tablespoons of coconut sugar
2 tablespoons of Tamari sauce
1 can of full fat coconut milk
1 tsp coconut oil
Sea salt to taste
Optional: dash of fish sauce if not vegan
Hot ground chili pepper (red chili flakes will work)

Soup vegetables:
1 cup of Napa cabbage, thinly sliced
1 zucchini, julienned like noodles
1 red bell pepper, sliced thin
1 cup of shitake mushrooms, sliced
1 box of vermicelli noodles, cooked as directed

Garnish:
1 Lime
Fresh mint
Fresh cilantro
Roasted peanuts, crushed

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How to make it

• In a large pot, heat 1 tsp of coconut oil. Add onion, garlic and ginger and sauté on medium low until fragrant for 3-5 minutes. Don’t let brown. Add water or broth, scallions, Tamari, zest of 1 Lime and fish sauce if using. Bring to a boil, then simmer and cover for 1-2 hours.
• While broth is simmering, cook vermicelli noodles as directed on box and slice all veggies and set aside.

• Once broth has simmered, turn off heat and add in whole can of coconut milk, mix well. Bring broth back to a low simmer and add in all raw vegetables. Mix into broth and let simmer for 3-5 minutes until vegetables are tender. At this point, you can add more coconut sugar, hot pepper or sea salt to your liking.
• In individual deep soup bowls, nestle a heap of cooked vermicelli noodles and ladle soup vegetables and broth on top. Garnish with fresh herbs and crushed peanuts. Serve immediately.