Description
A vibrant and nourishing dish with fresh herbs, rich coconut flavors, and colorful veggies, perfect for any day of the week.
Ingredients
Scale
- Handful of fresh mint
- Handful of fresh coriander
- Handful of spinach (fresh or frozen)
- 3 garlic cloves
- 1 small knob of fresh ginger
- 1 bunch spring onion (whites for broth, greens for topping)
- 1 lime
- 1 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp agave syrup
- 1 tbsp mushroom stir fry sauce (optional)
- 1 tbsp miso paste (optional)
- 400ml coconut milk
- 700ml vegetable stock
- Carrot (for toppings)
- Asparagus (for toppings)
- (Purple sprouting) broccoli (for toppings)
- Oyster mushrooms (for toppings)
- Red chili (for toppings)
- Noodles of choice (for serving)
- Toasted sesame seeds (for garnish)
- Crispy chili oil (for serving)
Instructions
- Peel the garlic and ginger, then blend them with fresh herbs and spinach until smooth, adding water if necessary.
- Incorporate peanut butter, soy sauce, lime juice, agave syrup, and coconut milk; blend until combined.
- Combine the blended mixture with vegetable stock in a pot and bring to a gentle simmer.
- Prepare the noodles according to package instructions.
- Ladle the broth over the noodles and top with carrot, asparagus, broccoli, oyster mushrooms, red chili, toasted sesame seeds, and crispy chili oil.
Notes
Feel free to mix and match toppings based on your preferences. This broth can be made gluten-free and vegetarian.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg