Main Soup Light Bites

BOSH! Coconut, Basil and Broccoli Noodle Broth

Full of flavour, vibrant and with pops of spice - try this recipe from BOSH! More Plants.

Serves 2

Ingredients

4 banana shallots

4 garlic cloves

5cm piece fresh ginger

400g coconut milk

70g basil (or Thai basil)

2 tbsp neutral oil

750ml vegetable stock

150g long-stem broccoli

200g dried ramen noodles

For the spicy peanut rayu

1 lime

100g roasted, unsalted peanuts

2 tbsp crispy chilli oil

1 tbsp light soy sauce

Generous pinch sugar

Sea salt

Method

You will need a high-speed blender, large pan, medium frying pan and medium saucepan.

Method

Peel and finely chop the shallots. Peel and grate the garlic and ginger.

Blend the coconut milk with the basil until smooth, and set aside.

Make the broth by heating half the oil in a large saucepan over a medium heat. Add the shallots and ginger and cook for 6-7 minutes until golden. Add the garlic and cook for another minute. Remove half the shallot mixture to a small bowl.

Pour the stop into the pan and simmer. Turn the heat to low, topping up with a splash of water if needed.

Make the peanut rayu. Juice half the lime and cut the other half into wedges.

Roughly chop the peanuts. Add the crispy chilli oil, soy sauce and peanuts to the reserved fried shallots mixture. Taste and adjust the seasoning with sugar, salt and the lime juice. Set aside.

Heat the remaining oil in a medium frying pan over a high heat. Add the broccoli with a pinch of salt and stir-fry for 2-3 minutes until tender and slightly charred in places. Keep warm.

Meanwhile, cook the oodles following the instructions on the packet.

Assemble and serve. Divide the coconut basil mixture between your serving bowls, pour in the hot broth. Add the cooked noodles and top with the broccoli. Drizzle generously with the peanut rayu. Serve with lime wedges for squeezing over.