• Clare McElhatton

Broccoli & Noodle Coconut Soup

A simple and quick lunch that uses all of the broccoli.



Serves 2


· 1 head of Broccoli

· Broccoli leaves (if you have them available)

· Garlic (fresh or frozen)

· Ginger (fresh or frozen)

· Fresh of dried Chilli

· 1 tin of full fat coconut milk

· Lime leaves (optional)

· Soy sauce or tamari

· 1 lime

· Oil

· Dried Noodles

· Any other veg, e.g spring onions, kale etc. (optional)


Method:


  1. Prepare the broccoli: Remove the stalk. Cut the very base off and any bits that looks really woody- but not too much, it's all good! Cut the stalk in half and into thin slices. Separate the head into florets. Remove the broccoli leaves from the stem. Roll the leaves up and shred into ribbons. Slice the stem into discs.

  2. In a sauce pan, add a little oil and heat. Add the chopped broccoli stalks and stems.

  3. Add 3 cloves of garlic (roughly chopped) and the same quantity of ginger (roughly chopped). Add 1 chilli or 1/2 tsp of chilli flakes (depending on hot you like it).

  4. Cook everything on a low-medium heat until the garlic starts to brown and soften.

  5. Add one tin of coconut milk. Refill the tin with cold water and add to the pan.

  6. Add a few lime leaves (if using) at this point. Remove before blending.

  7. Cover with a lid and let it simmer for 5-10 minutes or until the broccoli stalks are really soft.

  8. Meanwhile, stir fry the broccoli florets (in batches if necessary), adding the leaves just before the end. They can also be roasted in the oven.

  9. Blend the liquid with a hand blender. It can be sieved to make it even smoother if you like.

  10. Add 2 portions of dried noodles and simmer with a lid on until cooked.

  11. Taste the coconut sauce and add soy sauce and lime juice to taste (about 2 tbsp soy sauce and the juice of 1 lime).

  12. Add the cooked florets and leaves and heat through before serving. If using other veg, stir-fry them separately (like the florets) or cook along with the noodles.

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