Coconut Red Curry Pho
By Nicole Bowman
Thinking up new, healthy options for your next meal can sometimes leave you feeling drained.
Try this Coconut Red Curry Pho – it’s packed with flavour, and features CanPrev’s L-Glutamine powder for extra cellular protection which supports immunity, digestive health and more!
Servings
2
Prep Time
30 minutes
Ingredients
Broth
- 1 litre vegetable broth
- ½ cup canned coconut milk
- 1 tablespoon coconut oil
- 1 tablespoon soy sauce
- 1 tablespoon Thai curry paste
- 1 tablespoon fresh ginger paste
- 3 cloves garlic, minced
- 1 red pepper, sliced thin
- Juice of 1 lime
- 3 scoops L-Glutamine Powder
Garnish
- ½ package thick rice noodles
- 2 soft boiled eggs
- 1 green onion, sliced thin
- 2 lime wedges
- 1 avocado, sliced
- 1 teaspoon sesame seeds
Directions
- Add the coconut oil to a large pot over medium-low heat. Once melted, add in the garlic, ginger and bell pepper, and sauté until soft.
- Next, deglaze the pot with the soy sauce and lime juice and stir in the red curry paste.
- In a separate bowl, set aside a little of the vegetable stock and mix with the glutamine powder until it completely dissolves. Once the curry paste becomes fragrant, add in the glutamine mixture as well as the remaining stock and let the pot come to a boil over medium-high heat.
- Finally, remove the soup from the heat and mix in the coconut milk.
- For the toppings, prepare the noodles according to the package instructions. Portion out the broth, adding in the noodles and the remaining toppings of choice.
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Meet the Creator
Meet the Creator
Nicole Bowman
As a fitness and health enthusiast, Nicole combines her background in Human Nutrition with her passion for cooking to create delicious treats with functional benefits.
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