Jamie Magazine
By Georgina Hayden
40 mins
Super easy
serves 4
About the recipe
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.
Recipe From
Ingredients
2 sticks of lemongrass
5cm piece of ginger
6 cloves of garlic
6 shallots
1 bunch of fresh coriander
2 teaspoons ground coriander
1-2 bird’s eye chillies
6 lime leaves
vegetable oil
1 tablespoon low-salt soy sauce
1 litre organic vegetable stock
400ml coconut milk
200g vermicelli or thin rice noodles
200g beansprouts
750g 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.
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