BEST EVER THAI BROTH

This is a totally awesome and delicious immune boosting broth, which supports health on every level. 

Do yourself a favour and make this, your body and your taste buds will thank you, as will anyone you share it with!

In this season of detoxing, the buzz is all about depriving yourself of  comfort food, but this soup has it all, its nourishing, healing, restorative, immune boosting and it just tastes amazing!

This is comfort food you can truly eat without feeling guilty, bloated or sluggish!

Its packed with the most health giving ingredients including coconut oil, ginger, garlic, chillies, coriander, turmeric and spinach.

Some recipes have lots of ingredients and are a bit complicated and faffy and the end result really isn't worth the bother but not this one!
Massive thanks to the awesome Anna Jones for this recipe. 


I would seriously give this soup 10 out of 10 so here is the recipe so you can try it for yourself! Please leave a comment if you do!



Ingredients

• 4 tablespoons coconut oil
• a thumb of ginger (50g) peeled and roughly chopped
• 2 garlic cloves peeled
• 1 or 2 small green chillies
• 4 spring onions, trimmed and roughly chopped
• a bunch of fresh coriander leaves and stalks
• a few sprigs of mint
• 1 heaped teaspoon turmeric
• 15 green peppercorns, fresh or brined
• 2 x 400ml tins of coconut milk
• 2 limes
• 1 tablespoon vegetable stock powder or 1/2 stock cube
• 1 tablespoon tamari or soy sauce
• a stalk of lemongrass
• 1/2 butternut squash, peeled 
• handful of spinach or spring greens
• 100g brown rice noodles

Method

1.  Gently warm the coconut oil until it melts. Just sit the jar in a bowl of hot water for a few minutes.
2. Put the ginger, garlic and chillies into your food processor with the spring onions, coriander and mint leaves. Add the melted coconut oil then blitz for 30 seconds or so, until you have a smooth, deep green paste. 
3. Put a medium pan over a moderate heat and add the spice and herb paste, stirring it for a minute. Stir in the turmeric, peppercorns, both tins of coconut milk, juice of one of the limes, the veg stock powder and tamari sauce.
4. Add  600ml of boiling water  to the pan. 
5. Using a rolling pin or pestle, smash the lemongrass so it splinters but remains together, then tuck it into the pan. Bring to the boil, then lower the heat and leave it to simmer.
6. Meanwhile, cut the butternut squash into chunks or slices and add this to the pan.
7. Shred the greens. Put the noodles into a heatproof bowl and pour boiling water over them to cover.
8. Once the squash is cooked through, add the greens to the soup and allow it to come to a simmer again. 
9. Check the seasoning, adding honey or brown sugar if it needs some sweetness or more lime and salt as needed.
10. Drain the noodles, then divide them between four deep soup bowls. Ladle over the soup and vegetables, adding a generous squeeze of lime juice and a few coriander leaves.