Emma Harrel's Gluten Free Pho Soup Recipe

This Gluten Free Pho Soup Recipe is a perfect post-Christmas dish... after all the rich food and indulging that Christmas brings, a warming healthy soup is in order; this one will certainly do the trick! With Asian-inspired flavours and a light broth, it's refreshing yet comforting and last but not least, it's healthy! This Pho soup recipe is great to make in batches so you can take it to work for your lunch. It’s also a lovely dish to share with friends. It’s vegan and versatile, and you can pretty much mix up the vegetables depending on what's your favourite. For example you can swap carrots for courgettes in the summer, or you can take away the noodles and simply have it without. It’s just as tasty!

Emma's Easy Gluten Free Pho Soup Recipe

Serves 4

Ingredients

• 1 tbsp coconut oil
• 3 garlic cloves, crushed
• 1 tbsp freshly grated ginger
• 200g wild or button mushrooms, chopped in half
• 30g dried wild mushrooms, rinsed
• 1 litre vegetable stock (gluten-free stock, optional)
• 3 tbsp tamari
• 2 star anise
• 1 cinnamon stick
• 400 g carrots julienned
• 1 x 225g packet of instant Vermicelli rice noodles (1 bundle per person)
• 300g packet of beansprouts
• 2 red chillies, finely sliced
• 4 spring onions, sliced
• 2 limes quartered
• 1 large handful of flat leaf parsley, roughly torn

Method

1. Soak the dried wild mushrooms in 500 ml of boiling water to hydrate them, leave for 20 minutes (keep the water for stock), and meanwhile you can get on with the rest of the recipe. 2. Heat the coconut oil in a large saucepan or wok, then add the garlic, ginger, star anise and cinnamon stick and fry for 30 seconds. Throw in the button mushrooms and stir fry for 2 minutes. 3. Pour over the vegetable stock along with the soaked wild mushrooms (including the mushroom water), tamari and bring to a boil. Reduce heat and simmer for 10 minutes. 4. Add the carrots and beansprouts then cook for another 4 minutes, meanwhile, boil the kettle and soak 4 bundles of the rice noodles for up to 3 minutes. 5. Divide the rice noodles between 4 bowls then ladle out the Pho-style noodle soup with a generous amount of vegetables and broth. 6. Garnish with the sliced red chillies and spring onions, then sprinkle with the torn parsley. 7. Squeeze the lime over the top and serve! Be careful when you come across the cinnamon stick or star anise when eating, remove them if you do! Enjoy this delicious Gluten Free Pho Soup recipe! Looking for more inspiration? Have a look at Emma's Vegetarian Squash Soup Recipe or our 4 Easy Soups With Locally-Sourced Ingredients. To discover more of Emma's work, click here.