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Green peppercorn and lemongrass coconut broth
Fruit and vegetables
thumb-size piece fresh root
ginger
(about 50g/1¾oz), or to taste, peeled and roughly chopped
2
garlic
cloves, peeled
1–2 small green
chillies
, or to taste, stems removed
4
spring onions
, roughly chopped
small bunch fresh
coriander
few sprigs fresh
mint
2
limes
, juice only
1
lemongrass
stalk
½
butternut squash
, peeled and thinly sliced
100g/3½oz
spinach
or winter greens, shredded
Tins, packets and jars
2 x 400ml tins
coconut milk
100g/3½oz wholemeal
rice noodles
Cooking ingredients
4 tbsp
coconut oil
1 heaped tsp ground
turmeric
15 green
peppercorns
(fresh or brined)
1 tbsp
vegetable stock
powder or ½
vegetable stock
cube
1 tbsp tamari or
soy sauce
1 tbsp
honey
(optional)
Back to recipe
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