Miso Mushroom Vegan Broth

Miso Mushroom Vegan Broth

The dreamiest, umami-filled broth ever! (totally vegan and so so much flavor). have on it's own like "bone broth", freeze and use in future soups, rice, sauces, curry, for gravy, stir fry.. literally anything.

Miso Mushroom Vegan Broth

Miso Mushroom Vegan Broth


  • 2 white onions, with skin

  • 2 whole garlic heads

  • 4 carrots, cut in rounds

  • 1/2 jalapeño

  • 1 thumb of ginger

  • ½ tablespoon peppercorns

  • ½ cup dried mushrooms

  • 1/3rd cup white miso paste

  • 1 tablespoon gluten-free soy sauce

  • 1 tablespoon sesame oil

  • 3 tablespoons dried seaweed

  • 4 cups water

  • Salt to taste


begin by preheating your oven to 400 degrees and mix onions (with the skin), garlic (with the skins), sliced carrots, jalapeño, ginger, mushrooms, miso paste, soy sauce, sesame oil and seaweed. Cook in the oven for about 30-45 minutes.

remove and place in a stock pot over the stove with about 4 cups water. let it reduce and come to a simmer (about 1 hr), keep it reducing for more flavor. Drain out all the veg and skins until its just a clear stock, salt to taste + serve.

Keep up with me on instagram @lindseyeatsla!

Miso Mushroom Vegan Broth

Creamy Roasted Plant-Based Tomato Soup

Creamy Roasted Plant-Based Tomato Soup

Creamy, vegan roasted tomato basil soup! Roasted assorted tomatoes, onions and garlic then mixed with carrots, balsamic + more to create a luscious and delicious soup. Then blended with coconut milk and basil for ultimate creaminess.

Creamy Roasted Plant-Based Tomato Soup
Creamy Roasted Plant-Based Tomato Soup
Creamy Roasted Plant-Based Tomato Soup

Creamy Plant-Based Tomato Soup


  • 8-9 roma tomatoes

  • 2 cups cherry tomatoes

  • 1 yellow onion

  • 5-6 cloves garlic

  • 1/4th cup chopped carrots

  • 1/2 can full fat coconut milk

  • 1 tablespoon balsamic vinegar

  • 4 cups vegetable broth

  • 4 oz regular unsweetened Califia Farms Almondmilk

  • 1 bundle basil

  • 1 tablespoon tomato paste

  • salt and pepper to taste


Heat your oven to 400 degrees. In a baking tray with parchment or oven proof pan, roast your tomatoes, onion and garlic with olive oil and salt and pepper for 30-45 minutes.

Next, add your roasted mixture in a pot. Add carrots, balsamic vinegar, almond milk, vegetable broth, tomato paste and basil. Season with salt and pepper. Let it simmer and combine together for 30 minutes.

Next, blend the soup mixture in a blender or a hand-blender. After it’s blended, add in your creamy coconut milk, adjust with salt and pepper. Stir well and serve.

Creamy Roasted Plant-Based Tomato Soup

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Tom Kha (Thai Coconut Soup)

Tom Kha (Thai Coconut Soup)

One of my favorite soups is Tom Kha! It’s creamy, coconut-y and so versatile. (you can add shrimp, tofu, or chicken!) up to you. You can easily make it vegan or vegetarian. Not only that, it can be made in no time with barely any prep - it’s seriously the best.

Tom Kha (Thai Coconut Soup)


  • 2 cups coconut milk

  • 2 cups vegetable or chicken broth

  • 1 thumb chunk of galangal

  • 3 stalks of lemongrass

  • 1 big white onion (or 2 small white onions)

  • 6 kaffir lime leaves

  • 1-2 cups of oyster mushrooms 

  • 5-6 thai chili

  • ½ teaspoon salt (to taste)

  • 1 tsp fish sauce (optional) 

  • 4 tablespoons of lime juice

  • small bunch of cilantro


Start by sautéing and sweating out your onion and mushrooms. Add your coconut milk, vegetable broth, galangal, lemongrass, kaffir lime leaves, thai chiles, salt and fish sauce. Let simmer. Top with lime juice at the end, chili oil and cilantro. You can add shrimp or chicken as well, and also I sometimes like to add tomatoes!

Keep up with me on instagram @lindseyeatsla!

Butternut Squash & Apple Soup

Butternut Squash & Apple Soup

Winter has finally arrived and I am celebrating with this butternut squash and apple soup topped with cinnamon caramelized apples. It’s vegan, gluten free and made with a base of coconut milk (hello, extra creaminess!). Even better, the soup contains less than 10 ingredients and can be prepped in no time!

Butternut Squash & Apple Soup

Butternut Squash & Apple Soup


  • 2 cups butternut squash, cubed

  • 3 Autumn Glory apples, cubed

  • 1 white onion

  • 3 garlic cloves

  • 1 tablespoon minced ginger

  • 4 cups vegetable broth

  • 1 can coconut milk

  • juice of 1 lime

  • Salt and pepper to taste

  • Sugar to taste (I used about 1 tablespoon)

For the Caramelized Apples

  • 1 Autumn Glory apple, cubed

  • 1 tablespoon cinnamon

  • 2 tablespoons brown sugar

  • 1 tablespoon oil (you can use butter instead if you prefer)


Heat a pot with a drizzle of olive oil. Add your onions, garlic, ginger, cubed butternut squash and cubed apples and let everything sauté for 10-12 minutes. The Autumn Glory apple’s are naturally sweet, caramel flavored with notes of cinnamon that are perfect for this recipe!

Next add your coconut milk and vegetable broth. Season with salt, pepper and sugar as needed. Let the components and liquid simmer for about 30-45 minutes until the squash and apples are fork tender.

In the meantime, start to make your caramelized apples. Place a drizzle of olive oil in a skillet and add your apples, cinnamon and brown sugar. Mix every 1-2 minutes until the apples are caramelized and the brown sugar and cinnamon is cooked through the apples. Set aside.

Place your soup mixture in a blender or use an immersion blender to blend the soup until all mixed through and creamy. Heat on medium-low and season as needed. Serve and top with your caramelized apples!

Keep up with me on Instagram at @lindseyeatsla!

Butternut Squash & Apple Soup
Butternut Squash & Apple Soup

* This post is brought to you by Autumn Glory apples.Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

Butternut Squash & Apple Soup

30 Minute Chicken Tortilla Soup

30 Minute Chicken Tortilla Soup

Hello 30 minute chicken tortilla soup! With an easy enchilada sauce. This is such a hearty and filling recipe that is so easy to make. I generally will have all the ingredients for this so it’s one of those clean the fridge recipes too. See below for the full spread!

30 Minute Chicken Tortilla Soup

30 Minute Chicken Tortilla Soup 


  • 1 cup shredded chicken

  • 1 onion, chopped

  • 4 cups vegetable or chicken broth

  • Toppings of your choice: I love cilantro, lime, avocado, tortilla chips and sour cream/greek yogurt

Homemade Enchilada Sauce

  • 1 tablespoon cumin

  • 1 tablespoon chili powder

  • 1 teaspoon garlic powder

  • 1 cup vegetable broth

  • 3-4 tablespoons tomato paste

  • 1/2 tablespoon rice wine vinegar

  • salt and pepper to taste


In a bowl, mix together all your components for the enchilada sauce; cumin, chili powder, garlic powder, vegetable broth, tomato paste, rice wine vinegar and salt and pepper.

Set aside and in the meantime, get your shredded chicken ready or buy a ready made chicken and shred off. I normally just roast in the oven for 30-40 minutes and then shred when it’s hot.

Heat a skillet with a drizzle of olive oil and add in your chopped onion. Stir and saute for 5-10 minutes. Add in your enchilada sauce and your vegetable or chicken broth. Let simmer. add your chicken. Serve with your toppings! TIP: you can always add more vegetables in your tortilla soup like corn or black beans - its up to you! It’s that simple!

Keep up with me on instagram @lindseyeatsla!

30 Minute Chicken Tortilla Soup
30 Minute Chicken Tortilla Soup

Loaded Vegetable Chili

Loaded Vegetable Chili

Winter nights calling for this super easy, one pot, loaded up vegetable chili! Filled with all my favorites like sweet potatoes, tomatoes, zucchini, black beans, bell peppers and poblano peppers. Peep the full recipe below!

Loaded Vegetable Chili
Loaded Vegetable Chili

Loaded Vegetable Chili


  • 1 can black beans

  • 1 cup red bell peppers

  • 1 cup sweet potatoes

  • 1⁄2 cup poblano peppers (seeded)

  • 1⁄2 cup tomatoes

  • 1⁄2 cup zucchini

  • 1/2 white onion

  • 1⁄2 cup Califia Cashew Nutmilk

  • 2 cups vegetable broth

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tablespoon paprika

  • 1⁄2 tsp chili flakes

  • 1/4th tsp cinnamon (adjust to your preference)

  • 1⁄2 tsp cumin

  • 1⁄2 tsp cayenne

Topping ideas

Tortilla chips, radish, pickled red onions, cilantro, jalapeño, avocado, vegan sour cream


To begin, dice all your vegetables. Next, drizzle olive oil in a big pot and add in your bell
peppers, poblano peppers, black beans, sweet potatoes, tomatoes and zucchini. Stir well and
mix with your spices: salt, pepper, garlic powder, paprika, chili flakes, cinnamon, cumin and
cayenne. Let all those flavors come together and stir every 1-2 minutes for about 10 minutes.

Next, add in your nut milk and vegetable broth. Adjust with salt and pepper as needed. Let
your chili simmer and absorb most of the liquid for about 30-40 minutes. Adjust to your
preference more or less liquid depending on your desired consistency.

Top with your desired toppings; we used tortilla chips, radish, pickled red onions, cilantro,
jalapeño, avocado, and vegan sour cream. Serve and enjoy!

Keep up with me on Instagram at @lindseyeatsla!

Loaded Vegetable Chili

Thai Pumpkin and Roasted Sweet Potato Soup

Thai Pumpkin and Roasted Sweet Potato Soup

Dreamin’ of this thai pumpkin and roasted sweet potato soup - and it’s only 10 ingredients! Great for the cooler weather coming up and also the perf appetizer for your next holiday party.

Thai Pumpkin and Roasted Sweet Potato Soup
Thai Pumpkin and Roasted Sweet Potato Soup

Thai Pumpkin and Roasted Sweet Potato Soup


  • 4-5 sliced sweet potatoes

  • 1 can of pureed pumpkin

  • 4 cups chicken broth

  • 1 can of coconut milk

  • 1 white onion

  • 1 tablespoon sliced ginger

  • 1⁄2 tablespoon fish sauce

  • 2-3 limes

  • Bundle of Thai Basil (regular basil works too)

  • Salt and pepper to taste


To make your soup, start by preheating your oven to 375 degrees and cube your sweet
potatoes. In a pan with parchment, place your cubed sweet potatoes with 1-2 T lemon garlic,
salt and pepper and roast for 30-45 minutes.

Next, slice your white onion and ginger. In a pot with oil, sweat your onion
and ginger. Once your sweet potatoes are roasted, add those in next. After they have sautéed,
add your can of coconut milk and stir for 1-2 minutes on medium low heat.

After that, add your canned pumpkin, chicken broth and fish sauce. Let simmer for 15-20
minutes. Take your soup and blend in either a blender or an immersion blender. Once it’s
blended and super creamy, turn the heat on low and add your lime juice of about 2-3 limes.

Season with salt and pepper as needed. Top with basil and enjoy!TIP: Make sure you put the lime juice as the last step with the heat low so the juice tastes fresh and not bitter from the cooking process.

Keep up with me on Instagram at @lindseyeatsla!

Thai Pumpkin and Roasted Sweet Potato Soup

Coconut Curry Noodles (Vegan!)

Coconut Curry Noodles

THESE vegan coconut curry noodles are not to be missed out on! A base of coconut milk, almondmilk and homemade chili paste make this curry super special. Top with lime juice, chili flakes, red onions + noodles.

Coconut Curry Noodles
Coconut Curry Noodles

Mushroom Vegan Khao Soi (Coconut Curry Noodles)


  • 2 1⁄2 -3 cups of assorted mushrooms

  • 13.5 fl oz canned coconut milk ( about 1 can)

  • 1⁄3 cup Califia Unsweetened Original Almondmilk

  • 1/8th tsp turmeric

  • 1/8th tsp curry powder

  • 1/3rd cup water

  • 1 tablespoon agave

  • 8 oz noodles

  • 3 tsp of homemade chili paste

  • Salt to taste

For the Chili Paste (can also use a store bought chili paste)

  • 1⁄4 cup chopped garlic

  • 1/4th cup chopped ginger

  • 4 new mexico chiles seeded and cut (2-3 if you want it less spicy)

  • 1 tablespoon turmeric

  • 1 tablespoon chili flakes

  • 2 tablespoons oil

  • 3 shallots


Before beginning your curry, make the chili paste. In a dry skillet, grill garlic, shallots, ginger and new mexico chiles (sliced and seeded) for about 4-5 minutes until charred. Place in a food processor with oil, chili flakes and turmeric until a paste forms.

Start to make your soup! In a pot, grill and sauté mushrooms for about 3-5 minutes. Next add in your coconut milk and stir for 1-2 minutes.

Next, add in your chili paste (adjust to taste), turmeric and curry powder. Stir. Next add in your almondmilk and water, add agave as well as salt to taste. Let it come to a simmer and turn off heat.

Top your coconut soup with your choice of noodles, lime wedges and chili flakes.

Keep up with me on Instagram at @lindseyeatsla!

Coconut Curry Noodles

Loaded Chicken Ramen Noodle Soup

Loaded Chicken Ramen Noodle Soup

I am seriously loving all things noodles + ramen, especially for the upcoming seasons. This loaded chicken ramen noodle soup is about to be on the weeknight rotation because its soo easy. I use these ready made soup cups from One Culture Foods and then just add all the toppings my heart desires.

Loaded Chicken Ramen Noodle Soup
Loaded Chicken Ramen Noodle Soup

Loaded Chicken Ramen Noodle Soup


  • 2 One Culture Chicken Ramen Noodle Soup Cups

  • 2 soft boiled eggs

  • 1 cup mushrooms

  • 1 cup spinach

  • fresno chiles + green onions to garnish


Start by grilling and wilting down your spinach and mushroom in a skillet with salt and pepper. Once charred and wilted, set aside.

In the meantime, make your soft boiled eggs by boiling water and then placing in your eggs. Then set a timer for 7 minutes, strain and cool under cold water immediately.

Make your ramen cups according to the package instructions. Pour in a bowl with your spinach, mushrooms, soft boiled eggs and top with green onions and fresno chiles.

Keep up with me on Instagram at @lindseyeatsla!

Loaded Chicken Ramen Noodle Soup

Vegan Dumplings with a Spicy Coconut Broth

Vegan Dumplings with a Spicy Coconut Broth

Working on my pleating grind, how did I do?! Vegan dumplings mixed with mushrooms, cabbage, carrots and loads of sesame oil and soy sauce, ginger and garlic. Paired with a spicy coconut broth with my fave Califia Farms Go Coconuts coconutmilk. It’s served as a hot broth but can work for the summertime as a cold sauce/broth as well. Seriously so easy and quick too (minus the pleating, that took more practice ;) 

Vegan Dumplings with a Spicy Coconut Broth

In the Dumpling Mixture

  • 1 Shredded Large Carrot
  • 8 minced mushrooms (you can use oyster, button or shiitake mushrooms) 1⁄4 cup minced green cabbage
  • 1 tsp sesame oil
  • 1⁄2 T soy sauce
  • 1⁄2 T olive oil
  • 1⁄2 T minced garlic
  • 1 tsp minced ginger
  • 1⁄4 tsp white pepper (add more to your liking)
  • Chili flakes
  • Sesame seeds
  • Wonton wrappers (make sure they are vegan!)
  • salt and pepper to taste

For the Broth

  • 3-4 T Califia Go Coconuts Coconutmilk
  • 1/4th cup Sriracha (less if you want less spicy!)
  • 3/14th-1 cup of vegetable broth
  • 1 tsp red chili flakes
  • 1 tsp sesame seeds
  • 1 T sesame oil
  • 2 T soy sauce


Start to make your dumpling mixture by shredded your carrots, garlic and ginger. Mince your mushrooms and mix in a bowl with sesame oil, soy sauce olive oil, white pepper, chili flakes, sesame seeds and salt & pepper to taste.

Make your dumplings by forming them in your favorite shape (you can do a triangle shape by just folding over or pleating the dumplings. You can do this by stuffing the dumpling, taking both sides together and slowly pleating the sides, folding over with both fingers to create each pleat).

Once all your dumplings are formed, toast the bottoms of the dumplings in a pan with a drizzle of olive oil. In the meantime, make your broth by mixing your coconut milk, sriracha, vegetable broth, red chili flakes, sesame seeds, sesame oil and soy sauce in a saucepan until all the flavors are absorbed and it becomes a creamy broth.

Plate your dumplings and spoon over the broth, top with sesame seeds and green onions, serve and enjoy!

Vegan Dumplings with a Spicy Coconut Broth

Almond Milk Plant-Based Vegetable Curry

Vegan Vegetable Curry.jpg

I LOVE making curries. You just throw everything in one big pot and voila! Make some white steamed rice on the side and you are GOLDEN! We cooked up some Plant-Based Vegetable Curry filled with cauliflower, onions, potatoes and a punch of spices. It’s light but filling and the almond milk flavor from the Califia Farms Original Almondmilk kills it in this dish!

Vegan Vegetable Curry-4.jpg

Ingredients For the Curry:


  1. Melt oil in a pan with your diced onion and 3 Serrano peppers, sauté until translucent.

  2. Add curry powder, fresh ginger, coriander, cumin, cinnamon, salt pepper and tomato paste

    and stir.

  3. Add in the cubed potatoes and stir so all the flavors are combined. Then add vegetable

    broth and cauliflower and go to high heat to bring to a boil.

  4. Lower the heat and let the potatoes cook through. In the meantime, mix your tapioca powder

    and almond milk until its a smooth texture and make sure its not clumpy. Add the mix to the curry and let simmer.

  5. Add some cashews and basil and stir for a couple minutes. Top your curry off with white rice, Serrano pepper, cashews and cilantro.

  • 1 cup diced white onion 2 tsp sliced fresh ginger 1 tsp curry powder
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp olive oil
  • salt and pepper to taste
  • 3 cups cubed potatoes
  • 2 cups cauliflower florets
  • 2 tsp tapioca starch
  • 3-4 tsp water
  • 2 cups vegetabe broth
  • 2 cups Califia Farms Original Almondmilk
  • 5 serrano peppers sliced
  • white rice
  • 2 tsp tomato taste

For Garnish:

basil, cashews, cilantro

Vegan Vegetable Curry-2.jpg

Lamb Coconut Curry with Pickled Red Onions


Hello perfect, tender, juicy, spicy delicious lamb coconut curry! Take it up a notch by making your own (easy!) homemade curry paste and tons of toppings like pickled red onions, mint, lime wedges and more. We used lamb loin chops from American Lamb and put both egg noodles and served along side white rice just for more options with serving. Now.. let’s get into it! Full recipe below!


  • 2 cups coconut milk 
  • 1 package of egg noodles 
  • 4 American Lamb Loin Chops 
  • 1 tsp fish sauce 
  • 4 tsp sugar 
  • 2 tsp salt 
  • 1 tsp pepper 
  • 3-4 cups of water 

Curry Paste:

  • 1/3 cup shallots
  • 1/3 cup fresh garlic
  • 1/3 cup ginger 
  • 1/2 tsp paprika 
  • 1/8th tsp dried lemongrass 
  • 1 tsp salt 
  • 3-4 fresh coriander seeds 
  • 1/2 tsp cumin 
  • 8-10 dried chiles of choice 
  • 3 tsp oil

Garnishes (optional): cilantro, pickled red onion, jalapeño, lime wedges, mint, pickled red onions, Chile flakes

Pickled Red Onions:

  • 1-2 red onions, thinly sliced 
  • 1/2 cup Rice Wine Vinegar
  • 1/2 cup Vinegar
  • 1/2 cup Water
  • 1 tsp peppercorns
  • 1 tsp salt
  • 1 tsp sugar 
  • 2-3 chiles
  • 1/2 beet chopped (for color and slight flavor)


  1. Make your curry paste first by slicing shallots, garlic, ginger and seeded and slicing your dried chiles. Place in a pan (without oil) and just char for about 10-15 minutes. 
  2. Place in a blender with paprika, lemongrass, salt, coriander, cumin and oil. Mix until a paste is formed. Add water if needed. Set aside. 
  3. Make your pickled red onions by slicing red onions and adding in your vinegars, water, pepper, salt, sugar chiles and a beet for color. Set in your fridge for 1-2 hours or keep overnight. 
  4. Once your onions and curry paste are ready, get the curry ready. Get 4 American Lamb Loin Chops and sear them in a big pot. Once seared and crusted, add in 2 cups of coconut milk and bring to a boil. Once bubbling, about 10-15 minutes, add in sugar, pepper salt and fish sauce. Let simmer for 1-2 minutes and add in your water and the curry paste. You can add as spicy as you’d like it, but we added about 1/3rd cup. 
  5. Let your curry simmer and reduce a bit and let lamb cook through and get tender about 20-30 minutes. If it gets too thick, you can always add water. 
  6. Once the lamb is tender, take it out and use a knife or fingers to tear apart and cube the lamb loin chops. Place the cubes back in the curry and stir for another 2-3 minutes. 
  7. When your curry is just about done, make your egg noodles according to the package instructions and start to spoon your curry in a bowl, add your noodles and garnish. 
  8. We added fresh mint, cilantro, pickled red onions, jalapeño, lime wedges and chili flakes but you can add whatever you’d prefer! Serve along some jasmine rice + enjoy!   

The Best Khao Soi You'll Ever Eat (And Cook!)


Game. Over. Made this Khao Soi (Thai coconut curry noodz) last night and it was spectaaacuuular, literally outdone myself, perhaps one of the best things I’ve ever made but maybe I’m bias because I love Thai Food. There is something about the flavors of Thai food that inspire me no matter what.

Thai food at first for me seemed like something was only attainable at restaurants, because the flavors taste so intense and strong that I never thought I can create my own really good Thai food at home. But once you get the technique down and find a local market that has all the ingredients you need - you're golden! I'll be honest though, this recipe is particular does have a lot of ingredients but I was surprised I already had a lot of these spices and simple ingredients already in my kitchen. You can definitely find other thai dishes a little bit simpler - but trust me, it's worth the extra steps for this one! 

This recipe is inspired by Night + Market's new cookbook (also one of my LA favorite restaurants!) I used Kris' Khao Soi recipe but added my own twist on some things, adjusting some seasoning, measurements + took out some ingredients and added some ingredients. 


  • 3 chicken thighs 
  • 1 teaspoon kosher salt
  • 1 tablespoon fish sauce
  • 3-4 tablespoons sugar/palm sugar, i used 1/2 sugar 1/2 palm sugar, once the soup is complete, you can add more sugar too if you like your Khao Soi even sweeter
  • 1 1/2 cup coconut milk
  • 4 tablespoon khao soi paste
  • 1/2 teaspoon turmeric 
  • 1/2 teaspoon curry powder
  • 2 tsp sesame oil 
  • 2 tsp vegetable oil 


  • egg noodles - 5-10 ounces
  • bean sprouts 
  • thinly sliced shallots 
  • cilantro
  • lime wedges 

Khao Soi Paste: I pretty much used his paste recipe to the T except instead of his roasted chile flakes, I just used regular thai chile flakes and also turmeric powder instead of fresh turmeric. 

  • 1/4 cup sliced garlic
  • 1 T turmeric powder
  • 1/3 sliced ginger
  • 1/2 cup sliced shallots
  • 3 large dried NM chiles, seeded, cut into segments
    • 1-2 tablespoons chile flakes 
  • 3-4 fresh cardamon 
  • 1 teaspoon salt 
  • 2 tablespoons vegetable oil 


  1. In a large pot, put your chicken thighs, salt, fish sauce, sugar and coconut milk. Let boil, around 10-15 minutes.
  2. Make your khao soi paste: start by heating a small pan or wok and toast your sliced garlic, ginger, shallots and chiles. For the chiles, slice, seed and roughly chop. Dry cook/roast these on medium heat until browned and soft, around 15 minutes. Transfer everything to a food processor or blender with turmeric powder, chile powder, cardamom, salt and oil and blend to make a paste. You can add a little bit of oil or water extra, but not too much since you do want this super thick. 
  3. When the paste is ready, add 4-5 tablespoons to the pot (add more or less depending on desired heat, I like mine HOT). Add in your remaining turmeric powder and chile powder. Add in about 1 or 2 cups water and let simmer. I also added some sesame oil as well, about 1-2 tablespoons. Feel free to add more water as well if it get's too thick. 
  4. Once simmering, get your noodles ready. Take a little bit to the side to fry for the toppings and boil your water and cook the noodles according the the package instructions. To fry your noodles, heat vegetable oil and 1 tsp of sesame oil until really hot, add the noodles and fry 1-2 minutes on each side, set aside.
  5. Once noodles are cooked and the soup is boiled through and chicken is tender, start to spoon your soup into bowls, this will make about 3-4 bowls. Add the noodles and your toppings - fried noodles, limes, chile flakes, bean sprouts, cilantro and shallots. + Enjoy! 

*let me know if you make this recipe by commenting below or tagging @lindseyeatsla on IG! 

Products used to style this recipe: (full blog post on my favorite styling pieces, boards + tips coming soon!) 


Tomato Soup with Sweet & Tangy Mustard Croutons

IMG_5747 A simple and delicious approach to tomato soup without any milk or cream. Topped with a unique garnish, challah sweet and tangy mustard croutons. The sweet and tangy mustard is from East Shore Foods and pairs so well with the challah bread! Read more for the recipe! 

Tomato Soup:

Prep cutting time: 30 minutes

Cook time: 1 hour

  • 4 cups veggie stock
  • 3 carrots
  • 1 1/2 yellow onion
  • 4-6 cloves of garlic
  • 2 large potatoes
  • bunch of lemon basil
  • bunch of dill
  • salt, pepper, garlic powder and sugar (to taste)
  • splash of red wine (about 1 t)
  • splash of balsamic (about 1 t)
  1. Start cutting and prepping your vegetables, cut them in cubes and make the cuts as consistent as possible for same cooking time
  2. Put garlic and onions first and sweat them out, add a pinch of salt, pepper and garlic
  3. Add the cut potatoes and carrots
  4. Then tomatoes, chiffonade basil and add the dill
  5. Add in the splash of wine and balsamic and mix, pinch of salt and pepper, sugar
  6. Allow to sweat and simmer with the water it's in (wine and balsamic and juices from veggies)
  7. When it starts to simmer, add in the 4 cups of stock and when it starts to boil and your carrots and potatoes are soft, take your blender/hand blender and blend through
  8. Once it is all blended, add more salt/pepper/garlic/sugar
  9. The starch from the potatoes makes the soup creamy so milk and cream doesn't need to be added, at this point you can add in milk or cream if you want your soup more creamy but the consistency after the blending should be smooth and creamy
  10. Let sit and garnish with the croutons and lemon basil (recipe will be below)

Sweet & Tangy Challah Croutons 


Serves about 1 cup, 8 minutes in the oven

  • 2 sliced pieces of challah bread
  • 3 tsp olive oil
  • 1/2 tsp of salt, pepper, garlic
  • 2 tsp East Shore Foods sweet and tangy mustard
  1. Slice your challah and mix in a bowl with the olive oil, mustard, salt, pepper and garlic
  2. Lay out on a sheet with parchment paper and cook in the oven for about 8 minutes or until the croutons are crispy (depends on oven), I used a mini oven that did not allow me to set a specific temp before so I just did it for 8 minutes but you can preheat your oven to 300-350 and you should be set!
  3. Serve on top of your tomato soup and you're good to go!