“Don’t be too precise with the type or amount of veg in this soup – anything you have left over should taste great – as will adding shredded turkey, goose, pork or other roast meat. ”
Ingredients
- 2 sticks of lemongrass
- 5 cm piece of ginger
- 6 cloves of garlic
- 6 shallots
- 1 bunch of fresh coriander
- 1-2 bird’s-eye chillies
- 6 kaffir lime leaves
- vegetable oil
- 1 tablespoon low-salt soy sauce
- 1 litre organic vegetable stock
- 400 ml coconut milk
- 200 g vermicelli or thin rice noodles
- 200 g beansprouts
- 750 g leftover roasted vegetables , such as butternut squash, parsnips, carrots
- 2 limes
Method
- Halve the lemongrass, peel the ginger, and peel and roughly chop the garlic and shallots. Pick the coriander leaves and finely chop the stalks.
- Place the lemongrass, ginger, ground coriander, garlic, chillies (leave the seeds in, unless you don’t like it hot), shallots, lime leaves and coriander stalks in a food processor with a good drizzle of oil and blitz to a paste. Add the soy sauce and blitz again.
- Heat a little oil in a big saucepan and fry the paste for 1 minute, stirring all the time. Stir in the stock and coconut milk. Bring to the boil, then reduce the heat and simmer for 15 minutes.
- Bring a pan of salted water to the boil. Add the noodles and beansprouts and cook for 3 minutes. Drain and refresh in cold water, then add to the soup with the veg to cook for the last 5 minutes.
- Transfer to bowls, top with coriander leaves, and cut the limes into wedges for squeezing over.
Source: Jamie Oliver
