Thai Noodle Bowl Soup

It combines the beautiful flavours of Thai food with the incredible nutrient-rich properties of
bone broth. Perfect for winter, this warming anti-inflammatory noodle bowl is kicking it gluten-free with spaghetti squash noodles, fat-fueled coconut milk, rich Thai spices and colourful veggies. Grab your favourite bowl and slurp away!

Prep time:  15 mins

Cook time:  1 hour 25 mins

Total time:  1 hour 40 mins

Serves: 4 servings

Ingredients

For the Soup:

• 1 Tbsp coconut oil
• 1 Tbsp fresh grated ginger
• 1 garlic clove, minced
• 1 red bell pepper, chopped into 1 inch pieces
• 1 yellow bell pepper, chopped into 1 inch pieces
• 2 cups spaghetti squash
• 2 cups bone broth (or veggie stock)
• 1 14 ounce can coconut milk
• 1 Tbsp Thai Spice Mix (recipe follows)

For the Thai Spice Mix

• 1 Tbsp black pepper
• 1 Tbsp ground chillis
• 2 Tbsp dried lemongrass
• 2 Tbsp dried lime zest
• 2 Tbsp garlic powder
• 2 Tbsp dried ginger

Instructions

1. Put all spice mix ingredients into a spice grinder and grind into a fine powder.
2. Preheat the oven to 425°F. Cut the spaghetti squash in half and place the halves cut-side down on a baking sheet lined with parchment. Roast for 35-45 minutes.
3. When cooked and cool enough to handle, scrape out 2 cups of spaghetti squash with a fork and set aside.
4. Heat coconut oil in a large pot over medium heat. When oil is melted, add in ginger and garlic and cook until fragrant, around 3-5 minutes.
5. Add in coconut milk, bone broth, bell peppers, spaghetti squash and Thai spice mix. Bring to a boil, then lower the heat to a simmer for 15 minutes.

http://www.culinarynutrition.com/thai-noodle-bowl-soup-scratch-cooking-2016-recipe/?mc_cid=a8cb162cc4&mc_eid=67ad007e65