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For those readers that follow me on Facebook, you know that my family and I have been sick for the last week. Tonight, I was finally feeling up to making something for us for dinner and all that I could think about was that I wanted some Pho. Before I went vegan, whenever I was sick, Pho was my
Pho (pronounced “Fuh”, no it's not a bad word! Though, my sister and I used to giggle at it because we still felt like we were saying one.) is a traditional Vietnamese soup that usually contains beef and noodles. This recipe is my vegan version! The broth has a delicious taste like it's been simmering for hours!
Healing ingredients that taste amazing!
I really wanted this soup to be a great healing soup, so I decided to add things to the broth that would be fragrant, tasty and full of healing properties. With this broth being steeped with immune building spices and herbs such as:
- Ginger: Ginger has long been used for natural treatment of colds and the flu as well as it's powerful anti-nausea properties.
- Garlic: Garlic is a well known broad spectrum antibiotic and has been used for centuries in the natural treatment of colds, the flu, ear infections, and many other ailments and viruses.
- Cinnamon: Cinnamon is not just a blood sugar regulator, it also has antibacterial properties to it.
- Lemongrass: The primary chemical component in lemongrass is citral which has strong anti-microbial and anti-fungal properties, helping to prevent and cure many bacterial infections.
- Anise: Anise is a great expectorant and also contains antioxidants such as Vitamin-C and Vitamin-A.
Vegan Coconut Ginger Pho Soup for the Soul
- 10 cups vegetable broth
- 1 cup shredded coconut
- 1-2 stalk lemongrass (cut into 1 inch pieces)
- 8 cloves garlic (peeled and crushed)
- 2 shallots (peeled and quartered)
- 1 6-inch piece of ginger (peeled and thinly sliced into medallions)
- 10 whole black peppercorns
- 2 sticks cinnamon
- 2 whole star anise (or if you are out like I was, 2 tsp. of crushed anise seed)
- 2 tablespoons coconut oil
- 1 10 oz. package extra firm tofu (sliced and cut into 1/4 inch thick slices)
- 1 8 oz. package rice noodles
- 2 cups bean sprouts
- 1 bunch cilantro (chopped)
- 12 sprigs Tai Basil
- 1 lime (cut into 8 wedges)
- 4 green onions (chopped)
- 1/4 red onion (sliced very thinly)
- 1 jalepeno (thinly sliced)
- Sriracha sauce
- Add all of the broth ingredients to a large stock pot and bring to a boil. Cover and simmer for 1 hour.
- Strain the broth and pour it back into the pan. Keep it warm on low heat and add the red onions to the broth.
- Heat the coconut oil over medium heat and saute the tofu on each side for about two minutes or until golden and crispy.
- In a saucepan, bring enough water to boil, to cover the noodles. When the water comes to a boil, remove from heat and put the rice noodles in and cover. Let them sit for 6-10 minutes, or according to package. Drain.
- Put an appropriate amount of noodles into your bowl and ladle the broth over the top. Add any of the condiments, spices, tofu, etc. that you want in your soup.