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Read on for this easy Banana Blossom Noodle Soup recipe.
Banana Blossom Noodle Soup
Preparation time: 15 minutes
Cooking time: 15 minutes
1 tbsp vegetable oil
2 cloves garlic, sliced
3 cm piece ginger, sliced
2 shallots, roughly chopped
4 cups good quality vegetable stock
2 star anise
1 stick cinnamon
1 stalk lemon grass, bruised
1 tbsp Organic Tamari Soy Sauce
1 tbsp rice vinegar
2 tsp Organic Coconut Sugar
400 g can Organic Banana Blossoms, drained and rinsed
300 g rice noodles, cooked and drained
1 cup bean sprouts
2 spring onions, sliced
2 long red chillies, sliced
½ cup mixed Asian herbs eg Thai basil leaves, Vietnamese mint, coriander
1 lime, cut into wedges
- Heat the oil in a large saucepan over medium heat. Add the garlic, ginger and shallot to and cook for 3 to 4 minutes until browned. Add the vegetable stock, star anise, cinnamon stick, lemon grass, soy sauce, rice vinegar and coconut sugar. Cut the banana blossoms into bite sized pieces and add to the saucepan. Bring to the boil then simmer for 15 minutes.
- Season to taste with salt and pepper. Remove the star anise, cinnamon stick and lemon grass.
- Divide the noodles between the serving bowls. Ladle over banana blossoms and stock. Garnish with bean sprouts, spring onion, chillies and Asian herbs. Serve with lime wedges.
If you like this recipe, check out the others on the Ceres Organics website
Howdy! I’m Danielle. The Vegan Box is based on the beautiful Gold Coast, Australia. I’m Mumma of two, Wifey of one, under the thumb of one fur baby and I do ALL OF THE THINGS for The Vegan Box.