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.
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!