Gluten-Free Thai Spice Bowl

Gluten-Free Thai Spice Bowl


You know vegetables are good for you… but how often do you get to eat and actually enjoy them?

Imagine a steaming bowl of ramen noodles, tossed with gently cooked vegetables, surrounded by the most fragrant sauce.

It’s so fresh and addicting that before you know it — you’ve devoured more broccoli and zucchini at today’s dinner than you have in a whole week!

Thai Spice Bowl

That’s what you get with this Thai Spice Bowl.

The beautiful combination of basil, cilantro, coconut, lime, and tahini is like a punch of Asian-inspired flavor that you just can’t get enough of.

I like to use homemade, long-simmered chicken stock in this recipe, but vegetable broth and even water work just as well, if that’s what you have on hand or if you’d like to keep it vegan.

Do you think you eat enough veggies? Will you try this healthy bowl of ramen?

Gluten-Free Thai Spice Bowl
This steaming bowl of noodles tossed with veggies and a fragrant sauce is so fresh and addicting that before you know it, you've devoured more broccoli and zucchini at today's dinner than you have in a whole week!
    Veggies & Noodles
    • 4cups stock (chicken or vegetable)preferably homemade
    • 3stalks lemon grasschopped
    • 1stalk broccolichopped
    • 1 red bell pepperchopped
    • 1 zucchinichopped
    • 2-3bunches ramen noodles(I use organic rice/millet ramen)
    To a BLENDER add:
    • 1 carrotshredded
    • cilantro
    1. Combine stock and lemon grass in a medium pot.
    2. Simmer for 15 minutes.
    3. When done simmering, remove lemon grass with a slotted spoon (or leave it if it's tender).
    4. Add broccoli, red bell pepper and zucchini, simmer only till it's slightly tender (broccoli should be still bright green).
    5. Add ramen and simmer until ready (2-3 minutes).
    6. Next, combine all the BLENDER ingredients together in a blender or food processor until smooth.
    7. Add BLENDER mixture to the stock pot (you can strain it if you wish), simmer for a couple of minutes, then dish into bowls.
    8. Top with shredded carrots and cilantro.

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