Coconut and Mango Noodle Soup
1 mango or 1 and 1/2 cups of frozen mango
2 cups of coconut water
2 and 1/2 cup of water
1/2 a capsicum, chopped
1 carrot, sliced lengthways
1 zucchini, sliced lengthways
1 cup of snow peas, cut lengthways
1 cup of mushrooms, chopped
Broccolini, chopped
Asparagus, sliced lengthways
1 cup of cherry tomatoes
1 cup of chopped kale
1/2 a can of organic coconut milk
Rice noodles
Ingredients:
1/2 an onion, chopped,
2-3 cloves of garlic, crushed and chopped
A large thumb-sized piece of ginger, grated
1 tomato, chopped
2 kaffir lime leaves
2 tbsp of curry powder (I use a no added salt one from a bulkfoods store)
sprinkle of chilli + more if you like it hot!
2 tsp of turmeric powder + black pepper
2 tbsp of coconut aminos
1 tbsp of apple cider vinegar (ACV)
Tempeh:
Chop tempeh and place into a bowl with 2-3 tbsp of coconut aminos, 1 tbsp of ACV, 1/2 a tsp of ginger powder, 1/2 a tsp of garlic powder and a 1/4 cup of water.
Let this marinate while soup is cooking.
Method:
Preheat a pot to medium heat, add tomato, onion, garlic, ginger, coconut aminos, ACV, a couple tbsp of water and spices, cook until soft.
Turn down the heat to low and add mango, coconut water and water, place the lid on top and cook for 20 minutes.
Add mushrooms and carrot, place lid on top for another 5 minutes.
Preheat a small fry pan then pan fry your marinated tempeh.
Add zucchini, asparagus, capsicum, broccolini and cherry tomatoes, simmer for 5 minutes, cook your rice noodles in this time
Add coconut milk and kale, stir in.
Scoop into a bowl with your noodles and place tempeh on top with some sprouts and sesame seeds.
