Vietnamese Inspired Lamb Noodle Soup

• Gluten Free

• Dairy Free

INGREDIENTS

• 1 carrot

• 1 spring onion

• 1 bunch bok choy

• corriander

• 2 x veggie stock cubes

• vermicelli noodles

• 500g lamb mince

• lime

• tamari or soy sauce

• coconut sugar

• chilli flakes & crispy shallots to top

RECIPE

1. Prepare/chop your veggies

2. Crumble stock cubes into 3 cups boiling water

3. Cook vermicelli noodles as per packet instructions, drain & rinse under hot water to present sticking

4. Cook lamb mince in a dash of garlic oil, once it starts to brown, add 1/2 the juice of a lime, 1 tsp tamari & 1 tsp sugar, let simmer until cooked through

5. Whilst the lamb is cooking, prepare your broth by cooking the carrot, spring onion & coriander until fragrant. Then stir in the stock, 2 tsp tamari & 1 tsp sugar and bring to a simmer.

6. Once everything is ready to go, add in the bok choy to the broth and cook for 1 min.

7. Divide the noodles among your bowls & ladle over the veggies and broth. Top with the lamb mince & serve with a extra coriander, a sprinkle of chilli flakes and crispy shallots