I finally got my Veggetti noodle maker!!! I LOVE it! It has become one of my new favorite kitchen utensils and I have been putting it to good use...almost to the point of overuse (if there is such a thing with veggies). I have been making stir-fry and spaghetti with a lot of success but my most recent success was a veggie noodle "Pho" inspired Thai coconut curry soup that I thought I would share with you.
You will need:
1 Veggetti noodle maker
4 cups of broth (College Inn Thai Coconut Curry for this recipe)
* optional* 1/2-1 cup of water (if desired...its all about taste preference here)
1/2 onion thinly sliced
2-4 cups fresh spinach shredded
extra veggies (I used 3/4ths of a yellow pepper and 1 tomato that I had lying around)
Ground black pepper
Basil fresh or dried
Minced garlic or garlic powder
This recipe took me less than 20 minutes from start to finish.
First, dice your onions and combine with a little olive oil in a pot to brown the onions. When they begin to get translucent, add your broth *and a little water. As the onions are browning, begin to chop your other vegetables.
Distribute your zucchini noodles into your soup bowls and pour/ladle the broth and vegetables over your zucchini. Let stand about a minute to blanch/cook the zucchini a little and enjoy!!!!!
I would say that one zucchini makes about 1-2 servings of noodles.
This soup is perfect for a cold wintery day. It warms you up but doesn't sit heavily or make for a food coma moment.