Thai Soup With Cucumber Noodles (Coodles?!)

Serves: 2

  • 4 cucumbers
  • 1 cup celery
  • 2 garlic cloves
  • 1/2 inch ginger, unpeeled, halved
  • 2 cups vegetable stock
  • 1 cup mushrooms, cut in stripes
  • 1 carrot, cut in thin stripes
  • Fresh juice from one lime
  • 2 tbsp light soy sauce
  • Sesame seeds, for garnishing
  1. Prepare the cucumber noodles using the spiral slicer.
  2. Heat the vegetable stock over medium heat until it starts simmering.
  3. Put the vegetable stock in a sauce pan, add garlic, ginger, soy sauce, lime juice and carrot, and bring to boil. Cover the pan and let simmer for 5 minutes over low heat.
  4. Distribute evenly the mushrooms and celery in the serving bowls, add the cucumber spirals, pour over the flavored vegetable stock and set aside for 5 minutes, to release the flavors and slightly cook the vegetables.
  5. Garnish with sesame seeds and lime slices and serve warm.

Happy Healthy Cooking