Filled to the brim with anti-inflammatory and immune-boosting ingredients, this broth is the dream. I cook a variation of this recipe EVERY monday night and I am SURE it is the reason I never got a cold this winter. Serves 2.
For the spice paste:
Thumb of ginger, grated
Thumb of fresh turmeric, grated
3 tbsp coconut oil
Bunch of spring onions, trimmed to the white bits
2 garlic cloves
1/2 bunch coriander
1 green chilli
For the broth:
1 lemongrass stalk, bashed
180g king prawns
1.5 cans coconut milk
1 tbsp nam pla
2 tbsp soy sauce
1/2 bunch coriander, roughly chopped
As many greens as you can handle. Bok choi/kale/spinach/cabbage.
To make the spice paste, blitz all the ingredients plus a pinch of salt in a blender until really smooth. Use the stalky bits from your coriander bunch for this part, and keep the leaves to sprinkle over the finished broth.
Gently heat a splash of oil in a frying pan and add the paste. Cook over a low heat for a few minutes.
Add the coconut milk and lemongrass to the pan and bring to a boil. Simmer away for a few minutes.
Taste and season with the nam pla and soy sauce.
Add your greens and prawns, and cook for just 1-2 minutes more.
Stir through the juice from the limes and the remaining coriander.