Homemade Spicy Lemongrass Chick’n Noodle Soup

Spicy Lemongrass Chick’n Noodle Soup

On the weekend, I juiced up some jumbo carrots in my Breville juicer to make delicious creamy carrot juice (I find the jumbo carrots are much sweeter than regular carrots). With the leftover carrot pulp, I decided to make a soup stock out of it. It was really simple, just add it to a pot of water with sea salt, add onions and mushroom seasoning powder (umami), and lemongrass chili oil, pineapple juice for sweetness and tanginess.

Spicy vegan lemongrass chick’n noodle soup

I added loads of veggies as well as vegan lemongrass chick’n and “ham” purchased from Happy Veggie World in Richmond. I made a post last year about this awesome faux meat supplier. I used rice noodles, but I’m sure you can use whatever you want. I imagine a vermicelli or udon would go nicely as well.

For dessert, I made sticky rice with mango. It was made of some sticky rice, with a simple sweet and salty coconut cream sauce, frozen coconut flakes, topped with yellow mung beans toasted in the pan. For a trial, it turned out pretty well. After watching some YouTube videos, I realized that I needed to steam the rice, not cook it in the rice cooker. There will be a round 2!


Published by shirtlessvegan

Hey, guys! I’m Vegan – I mean, Antony! I love to eat! Actually, I work out so I can eat more. Other than food, I love consuming knowledge from books, videos, and podcasts. What an amazing time to be alive, eh? Some other things I love to do include traveling (who doesn’t??), cooking, acting and gettin’ tipsy at KTV. To connect, you can find me on Instagram where I post food pics, gym progress pics, and other really random crap.

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