COCONUT AND LEMONGRASS BROTH WITH ZUCCHINI ‘NOODLES’

This simple, super-tasty broth is an excellent marriage of comfort and zing, the creamy coconut milk bringing the former and the zippy aromatics the latter. It’s also great for those trendy ‘soup jar’ situations that are all over Pinterest and an excellent ‘not-sad desk lunch’.

SERVES 2

1 bunch coriander (cilantro)

4 lemongrass stems

2 x 400 ml (14 fl oz) tins coconut milk

4 cm (1½ inch) piece ginger, peeled and finely chopped

2 French shallots, finely diced

1 bird’s eye chilli, halved lengthways

1 tsp palm sugar (jaggery)

8 kaffir lime leaves

Juice of 3 limes, plus extra lime wedges to serve

2 Tbsp tamari or soy sauce

2 zucchini (courgettes)

100 g (3½ oz) vermicelli noodles, cooked according to packet instructions

1 handful greens (shredded kale, roughly chopped English spinach, bok choy, etc.)

Chop off the coriander roots and rinse off any grit. Toss the stalks in the compost or chook bin and reserve the leaves. Trim the tops and bottoms off the lemongrass stems and bruise each stem with the flat side of your knife to release as much of the beautiful flavour as possible.

Pour the coconut milk into a saucepan and add the coriander roots, lemongrass, ginger, shallots, chilli and palm sugar. Crush the lime leaves in your palm to release the flavour, and add to the pan. Bring to a gentle boil, then reduce the heat to low and simmer for 25 minutes.

Strain the broth and discard the aromatics. Stir in 1 cup (250 ml) water, the lime juice and tamari. Check the flavour – you want a good balance of sweet, sour and salty.

To prepare the zucchini noodles, if you have a spiraliser, now is the time to drag it out of the back of the cupboard. Otherwise a julienne peeler or a regular sharp knife will do the job nicely.

If serving immediately, pour the hot coconut broth over the zucchini and vermicelli noodles and throw a few of the greens into each bowl. Serve with the reserved coriander leaves and an extra squeeze of lime.

To prepare for later, pour the coconut broth into a thermos or jar and place the noodles and greens in another container. To serve, reheat the broth if necessary and pour it over the noodles and greens.

This makes an easy lunch or dinner for a friend in need of TLC.