Thai Noodle Bowl Soup: A From Scratch Cooking 2016 Recipe

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From Scratch Cooking

Today, we’re sharing another gluten-free and dairy-free recipe for Thai Noodle Bowl Soup. This recipe is from one of our newly minted CNE program graduates, Stephanie Long.

It combines the beautiful flavours of Thai food with the incredible nutrient-rich properties of bone broth. Perfect for winter, this warming anti-inflammatory noodle bowl is kicking it gluten-free with spaghetti squash noodles, fat-fueled coconut milk, rich Thai spices and colourful veggies. Grab your favourite bowl and slurp away!

Thai Noodle Bowl Soup

Prep time: 

Cook time: 

Total time: 

Serves: 4 servings

For the Soup:
  • 1 Tbsp coconut oil
  • 1 Tbsp fresh grated ginger
  • 1 garlic clove, minced
  • 1 red bell pepper, chopped into 1 inch pieces
  • 1 yellow bell pepper, chopped into 1 inch pieces
  • 2 cups spaghetti squash
  • 2 cups bone broth (or veggie stock)
  • 1 14 ounce can coconut milk
  • 1 Tbsp Thai Spice Mix (recipe follows)
For the Thai Spice Mix
  • 1 Tbsp black pepper
  • 1 Tbsp ground chillis
  • 2 Tbsp dried lemongrass
  • 2 Tbsp dried lime zest
  • 2 Tbsp garlic powder
  • 2 Tbsp dried ginger
  1. Put all spice mix ingredients into a spice grinder and grind into a fine powder.
  2. Preheat the oven to 425°F. Cut the spaghetti squash in half and place the halves cut-side down on a baking sheet lined with parchment. Roast for 35-45 minutes.
  3. When cooked and cool enough to handle, scrape out 2 cups of spaghetti squash with a fork and set aside.
  4. Heat coconut oil in a large pot over medium heat. When oil is melted, add in ginger and garlic and cook until fragrant, around 3-5 minutes.
  5. Add in coconut milk, bone broth, bell peppers, spaghetti squash and Thai spice mix. Bring to a boil, then lower the heat to a simmer for 15 minutes.


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