This recipe is warming, green, fresh and spicy. If you like Thai flavours you'll love this soup with toasted sesame seeds, lemongrass and coconut milk.
From a nutritional perspective this recipe is low in carbohydrates as it uses yam and buckwheat soba noodles, high in gut-healthy prebiotic leeks, spicy enough to kick start your metabolism and contains MCT's from the coconut. The healthy fats makes this very satiating.
- I can full fat coconut milk (400ml)
- 6 cups homemade bone broth
- 4 thin slices of a medium leek
- 1 green onion, thinly sliced lengthwise, then diagonally
- 1 medium spicy red pepper
- 2 handfuls of baby spinach
- 2 portions of yam buckwheat soba noodles
- 1/4 tsp Chinese 5 spice
- Sprinkle of spicy chilli flakes
- 1/4 tsp Himalayan pink salt
- 1 tbsp dry lemongrass
- 1 tbsp of sesame seeds
- 4 springs of cilantro, roughly chopped (optional garnish)
- Add the lemongrass and broth to a medium pot on medium high heat. Heat for 15minutes then strain out the lemongrass and return the hot broth to the pot.
- Add the whole can of coconut milk. Heat and stir until uniform and slightly bumbling.
- Add the sliced chilli peppers, chilli flakes, leeks, green onion and salt. Cook for 8 minutes on medium heat.
- Add the soba noodles and continue stirring until noodles are al dente.
- At the last minute add the baby spinach to wilt.
- In a small saucepan on medium heat, gently toast the sesame seeds until fragrant.
- Ladle into a bowl, sprinkle with sesame seeds and cilantro. Enjoy!