COCONUT RICE NOODLE SOUP

Serves 4. GF

Paste
:
1 onion
4 garlic cloves

2-inch piece ginger

2 chilli

2 lemongrass stalks

1 bunch coriander stalks, reserve leaves for garnish

1 tsp cumin

0.5 tsp cinnamon

1 tsp turmeric

1 tsp ground coriander

1 tsp paprika

1 tsp black pepper

2 tbsp cashew nuts (& garnish)

1 lime, juice

Soup
:
3 star anise

3 cardamom pods

1 tin coconut milk

500ml veg stock

1 tbsp miso paste

200g rice noodles

2 handfuls seasonal veg

Method

Place the paste ingredients into blender with a splash of water and blend until a smooth paste forms.

Heat 2 tbsp coconut oil in large saucepan and fry the paste for 1-2 minutes until fragrant, be careful not to burn it.

Add the coconut milk, veg stock, star anise, cardamom and miso paste and bring to a gentle simmer for 10 minutes.

Add the seasonal veg to the soup (try broccoli, spinach, red pepper and courgette) for 5 minutes until cooked but with a bite.

Cook the rice noodles according to packet instructions and divide between 4 deep bowls. Ladle over the soup and vegetables and garnish with coriander leaves, cashew nuts and lime wedges.

mm

"Superfoods to Superhealth addresses head-on the great individual and public health challenges of our time: the conditions we all fear most, such as cancer, dementia, obesity, diabetes, heart disease and autoimmune disease.” Dr Hilary Jones
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