Green Chilli, Coconut and Noodle Broth

This recipe is by Anna Jones of The Times, however I have tweaked the recipe slightly, as I did not have all the ingredients and added a few that I did have and it worked fantastic.

4 tbsp coconut oil
50 g ginger peeled and chopped
2 garlic cloves crushed
3 green chillies chopped
2 medium onions sliced
30 g coriander
½ tsp turmeric
400 ml coconut milk
2 limes
1 tbsp vegetable stock powder
1 tbsp coconut aminos
Stalk of lemon grass
1 medium sweet potato sliced
100 g brussel sprouts
100 g winter greens
100 g buckwheat noodles cooked
1 tbsp coconut sugar
Salt and pepper

Serves 4

Gently melt the coconut oil in a pan.   Put 3 tbsp coconut oil, ginger, chillies, garlic, one of the onions and almost all of the coriander in a food processor and blitz to a rough paste.

Add the remaining onion to the pan with the brussel sprouts and cook for 5-10 mins, add the paste and stir until it warms through.   Add the turmeric and cook for 2-3 mins.

Add the juice of one lime, coconut milk, vegetable stock powder, coconut aminos and 400ml of hot water.   Smash the lemon grass with a rolling pin or pestle until it splinters and add to the pan.   Bring to the boil, lower the heat and bring to a simmer.

Add the sweet potato and simmer until tender, add the greens and cook until wilted.   Check for seasoning and sweetness adding the coconut sugar, salt, pepper and lime juice to taste.

Divide the noodles into four bowls, ladle over the broth and vegetables and squeeze with lime juice.