Lemongrass & Coconut Noodle Soup
Ingredients
For the spice paste:
Thumb of ginger, grated
Thumb of fresh turmeric, grated
3 tbsp coconut oil
Bunch of spring onions, trimmed to the white bits
2 garlic cloves
1/2 bunch coriander
1 green chilli
For the broth:
1 lemongrass stalk, bashed
180g king prawns
1.5 cans coconut milk
1 tbsp nam pla
2 tbsp soy sauce
1-2 limes
1/2 bunch coriander, roughly chopped
As many greens as you can handle. Bok choi/kale/spinach/cabbage
A note on noodles: I always choose gluten-free noodles, I love the organic brown rice ramen noodles by King Soba. Otherwise go with 100% buckwheat soba noodles for 100% health, or flat white rice noodles if you’re struggling to source.
Method
To make the spice paste, blitz all the ingredients plus a pinch of salt in a blender until really smooth. Use the stalky bits from your coriander bunch for this part, and keep the leaves to sprinkle over the finished broth
Gently heat a splash of oil in a frying pan and add the paste. Cook over a low heat for a few minutes
Add the coconut milk and lemongrass to the pan and bring to a boil. Simmer away for a few minutes
Whilst cooking, get your noodles on according to packet instructions. Once cooked, rinse refresh them under cold water so they don’t get sticky and drizzle with some olive oil and soy.
Taste and season your broth with extra nam pla and soy sauce
Add your greens and prawns to the soup, and cook for just 1-2 minutes more
Stir through the juice from the limes and the remaining coriander