September 18, 2021 / Lyn Jones / 0 Comments
Serves 4 to 6
1 Tab olive oil
1 large yellow onion, chopped – about 1.5 cups
2 garlic cloves, minced
1 green jalapeño pepper, stemmed, seeded, minced
1 red jalapeño or serrano pepper, stemmed, seeded, minced
2 Tab grated fresh ginger
1 medium zucchini, quartered lengthwise, each quarter sliced in 1/2-inch pieces
1.5 Tab curry powder
1 x 750g good chopped tomatoes
1 1/2 cups coconut milk
1 1/2 Tab granulated sugar
500g frozen large shrimp – defrosted, peeled & deveined
1/2 cup coriander leaves, coarsely chopped
1 lime, cut in wedges and cooked Basmati rice – to serve
1. Heat oil in deep skillet or soup pot. Add onion, sauté until soft but not brown – about 3 minutes.
2. Add garlic, jalapeños & ginger. Sauté until fragrant – 1 minute.
3. Add zucchini & curry powder – sauté 1 minute.
4. Stir in tomatoes, coconut milk & sugar. Simmer 10 minutes.
5. Add shrimp, cook until they turn pink and are just cooked through.
6. Add cilantro. Taste for seasoning.
7. Serve immediately in bowls with basmati rice & lime wedges for squeezing over the curry.
June 29, 2021 / Lyn Jones / 0 Comments
This soup relies on the mushrooms! The noodle is very delicious, the soup is rich and easy to cook.
serves 2
Ingredients
2 star anise
1 cinnamon stick
1 Tab whole peppercorns
¼ teaspoon whole cloves
5 cups water
½ small yellow onion, cut into 1” chunks
2 garlic cloves, crushed
1 2-inch piece of fresh ginger, sliced in half
4 oz shiitake mushrooms, stems removed and reserved
¼ cup tamari, more to taste
1 Tab rice vinegar, more to taste
2 scallions, finely chopped
2 baby bok choy, sliced lengthwise into quarters
½ cup frozen edamame
4 oz cooked rice noodles
For serving:
Lime slices
Mung bean sprouts
Fresh herbs: basil, mint, and/or cilantro
Sriracha, sliced Thai chillies, or sliced jalapeños
1. In a medium pot over low heat, combine the star anise, cinnamon stick, peppercorns, and cloves and stir until fragrant, about 30 seconds.
2. Add the water, onion, garlic, ginger, and the stems of the shiitake mushrooms. Simmer for 20 minutes, then strain and return the liquid back to the pot.
3. Slice the shiitake mushroom caps and add them to the pot along with the tamari, rice vinegar, and scallions. Simmer 15 minutes.
4. Add the bok choy and edamame and cook until tender, 5-8 minutes. Taste and season with more tamari for depth of flavor, and more rice vinegar for tang, as desired.
5. Ladle the soup into 2 bowls over the cooked rice noodles. Serve with the lime slices, sprouts, herbs, sriracha, chili peppers, and more tamari on the side.
Vegan Pho Recipe Tips
Don’t skip the garnishes. When you order pho at a Vietnamese restaurant, it will always come with fresh herbs, bean sprouts, lime, chiles, and/or sauces on the side. Though they’re presented as garnishes, these fixings are an essential part of seasoning the soup. Stir them into the hot broth for rich depth of flavor. If you ask me, this is the best part of eating pho. You can season it just how you like it!
Customize it! I love this vegetarian pho recipe as written, but feel free to customize it to your liking. Add baked or fried tofu for a heartier soup or replace the bok choy with spinach or shredded Napa cabbage. If you can’t find shiitake mushrooms, use cremini or oyster mushrooms in their place. For a lighter option, omit the noodles, or replace them with zucchini noodles.
Make it ahead. This vegan pho recipe serves two, but if you want to have leftovers, double it. I recommend storing the broth separately from the noodles and vegetables. Otherwise, the noodles will absorb the broth in the fridge. I also like to cook fresh bok choy even if I’m reheating the broth. That way, it retains its vibrant green color.
COMMENTS:
- Made it and it was as good as restaurant, meat-based pho. IMPRESSED.
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- Loved the recipe!! It turned out perfectly balanced and bursting with fresh flavours. My daughter said it was the best Pho she has ever had!!! 🙂 Thank you.