Thai Lemongrass and Coconut Broth
Thai Lemongrass and Coconut Broth



  • 4 tbsp coconut oil
  • 50g chopped ginger
  • 2 garlic cloves
  • 2 green chillies
  • 4 chopped spring onions
  • Small bunch of coriander
  • Small bunch of mint
  • 1 tsp turmeric
  • 15 green peppercorns
  • 2 limes
  • 2 x 400ml tins of coconut milk
  • 1 tbsp veg stock powder
  • 1 lemongrass stalk
  • 1 tbsp soy sauce
  • ½ squash, thinly sliced
  • 100g shredded spinach
  • 100g rice noodles
  • 1 tbsp honey
  • Warm the coconut oil in a pan. Add the garlic, ginger and chillies to a food processor with the onions, most of the coriander and the mint. Add the coconut oil, then blitz until you have a smooth paste. Add the paste to a hot pan, then stir in the peppercorns, turmeric, the juice of 1 lime, the veg stock powder and the coconut milk and soy sauce. Add 1.5 tins of water to the mix, add the bashed lemongrass, then simmer. Add the squash slices.
  • Cook the noodles according to pack instructions. Once the squash is tender, add the greens and simmer until wilted. Season, stir in the honey, then serve with the noodles in soup bowls.
30 mins
2 serving

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