TAHINI SATAY NOODLE SOUP

2 servings, 30 minutes

INGREDIENTS

• 1 tbsp ghee

• 2 cloves garlic, chopped (or sub hing powder)

• 1 tbsp ginger, freshly grated

• 1/2 tbsp curry powder

• 2 tbsp tahini

• 1/2 tbsp coconut sugar

• 3 cups veggie broth or bone broth

• 1/4 cup coconut milk

• 2 tbsp coconut aminos (add more to taste)

• 1 cup broccolini, chopped

• Salt & pepper to taste

• 8 oz package soba noodles

• Fresh cilantro, chopped for topping

• Lime juice for topping

DIRECTIONS

1. Heat ghee in large pot over medium heat. Add the chopped garlic and grated ginger. Saute until aromatic (about 1-2 mins). Add curry powder and saute for another 30 seconds. Add the tahini and coconut sugar and saute into a paste (about 1-2 mins).

2. Add the veggie broth, coconut milk, Braggs liquid aminos, and broccolini. Simmer until broccolini is soft and add salt and pepper to taste.

3. In a separate pot, cook the soba noodles according to package directions.

4. Add the cooked soba noodles to a serving bowl, top with broth & broccolini.

5. Top with fresh cilantro and lime juice. Enjoy warm!

#soup #fall #winter #vata #kapha #lunch #dinner #asain

Notes

• Option to serve with grilled or steamed baby bok choy (as pictured).

• Pittas tend to have trouble with the heat of the tahini and the curry powder in this recipe. If you are a pitta, reduce the curry powder and tahini in this recipe. You can sub the sattvic spice mix or pitta digestive spice mix in this recipe (see recipes).

• If you are serving for more than 2 people or want leftovers, double or triple this recipe because you will gobble it up!