A Naturopaths Lunch Australasian ‘Pho’ Soup
I am a qualified Naturopath and have been an accredited member of the Australian Traditional Medicine Society since 2015. I thought to share with you the recipe for my daily lunch. The reason why I choose this specific recipe is mainly for digestion and assimilation of nutrients, however there are many other reasons for selecting the specific ingredients along with the methods of cooking. If you have any questions I am happy to answer them below.
Stock (Make your own)
Ingredients:
1 Free range Chicken Drumstick
2 Bay leaves
7 Peppercorns
1 Carrot Onion (ends cut off)
½ TSP Himalayan Rock Salt
Method
Simmer on low with lid on for 3-4 hours. Strain into your large soup bowl, let rest for 1 minute (To allow and heavy metals to fall to the bottom) then pour back into saucepan. Discard the last little bit of stock (As potential heavy metals (ie: Lead) may be in this).
Now add the following ingredients to the broth and bring to the boil for 2 minutes.
Soup
Ingredients:
Cut 4 small squares of soft/silken Tofu
Meat from the Chicken drumstick
½ TSP of dark Hoisin Sauce
½ TSP of oyster sauce
½ Clove of Garlic
Flick of Chinese 5 Spice
5 drops of Sesame oil
Now while you wait for this to boil add the following fresh ingredients to your large bowl.
A Spiralized carrot or Zucchini (Substitute for noodles)
You can add Vermicelli noodles if you like until you are ready for all veg.
1 TBLSP Corriander leaves or Mint leaves
Finely chopped Chinese Cabbage (Handful)
Juice of half a lemon
Tsp Fish Sauce
Tsp Soy Sauce
½ Clove of Garlic
Now pour boiling soup onto fresh ingredients.
Add freshly cracked Pepper and Sriracha, more if you like lots of chilli. Squeeze other half of the Lemon on top.
Bon appetite.
Jack Will Love (Naturopath and Organic food Producer)
