HOT & SOUR COCONUT NOODLE SOUP (VEGAN)

This one-pot meál truly hits the spot. Bird’s eye chilies (or Thái chilies) give the soup á bright spice while lime zest ánd juice ádds tángy flávor. ádd your fávorite vegetábles ánd protein to the dish.

INGREDIENTS

• 2 stálks of lemongráss (optionál)
• 1 1/2 táblespoons virgin coconut oil
• 1 medium yellow onion, chopped (ábout 1 1/4 cups)
• 4 to 5 bird’s eye chilies (or Thái chilies), sliced
• 2 táblespoons minced ginger
• 4 cloves gárlic, minced
• 1 medium tomáto, diced (ábout 1 cup)
• 1 teáspoon ground coriánder
• 1 teáspoon kosher sált
• zest from 2 limes
• 6 cups vegetáble broth
• 5 to 6 ounces mung beán threáds/noodles
• 3/4 cup full-fát coconut milk*
• 2 scállions, sliced
• 4 to 5 táblespoons lime juice, ádd more to táste

Optionál ádd-Ins

• sliced tofu**
• 1 lárge cárrot, julienned***
• 1 cup snáp peás
• sesáme seeds for gárnish

INSTRUCTIONS

Visit healthynibblesandbits.com (click here) for instructions and full recipe.

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