A nourishing bowl that'll keep you going.
Ingredients
"A fragrant, feel-good noodle soup with a creamy coconut and basil broth, zingy aromatics, and just-charred long-stem broccoli, then finished with a punchy peanut rayu for extra heat and crunch," say plant-based food writers Ian Theasby and Henry Firth. "It’s comforting, nourishing, and full of vibrant, slurp-able goodness."
Per portion:
- 7 plant points
- 37g protein
- 1310 kcal
Serves 2
- 4 banana shallots
- 4 garlic cloves
- 5cm piece of fresh ginger
- 400g can coconut milk
- 70g basil (or Thai basil)
- 2tbsp neutral oil of your choice
- 750ml vegetable stock
- 150g long-stem broccoli
- 200g dried ramen noodles, preferably wholewheat sesame seeds, to serve
For the spicy peanut rayu:
- 1 lime
- 100g roasted unsalted peanuts
- 2tbsp crispy chilli oil
- 1tbsp light soy sauce
- Generous pinch of sugar
- Sea salt
Method
1. Before you start: you will need a high-speed blender, a large saucepan, a medium frying pan (or wok), and a medium saucepan.
2. Prep ingredients. 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.
3. Make broth. Heat half the oil in a large saucepan over a medium-high heat. Add the shallots and ginger and cook for six to seven minutes, until golden. Add the garlic and cook for another minute. Remove half of the shallot mixture to a small bowl and set aside. Pour the stock into the pan and bring to a simmer. Turn the heat to low and keep the broth on a gentle simmer, topping up with a splash of water, if needed, while you continue with the rest of the recipe.
4. Make 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 shallot mixture. Taste and adjust the seasoning with sugar, salt, and the lime juice. Set aside.
5. Cook broccoli. Heat the remaining one tablespoon of oil in a medium frying pan over a high heat. Add the broccoli with a pinch of salt and stir-fry for two to three minutes, until tender and slightly charred in places. Keep warm.
6. Cook noodles. Meanwhile, cook the noodles following the instructions on the packet, then drain.
7. Assemble and serve. Divide the coconut basil mixture between your serving bowls, then pour in the hot broth. Add the cooked noodles and top with the charred broccoli. Drizzle generously with the peanut rayu and sprinkle with sesame seeds. Serve with lime wedges for squeezing over.
BOSH! More Plants: 30-Minute Plant-Based Meals by Henry Firth and Ian Theasby is published in hardback by DK. Photography by Haarala Hamilton. Available now.
