Fragrant Coconut Soup with Spring Greens & Noodles

Serves: 3-4
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We've teamed up with Tart to bring you a dish that will nourish your soul and help use up your pantry staples. Throw everything into a blender and add any fresh veg you have in the fridge to create this fragrant bowl of spring goodness. Made with Biona Coconut Milk, Biona Spelt Noodles, and plenty of flavour from chilli, ginger, and garlic, this is set to become a go-to in your weekly meal rotation.

Ingredients

2 shallot, chopped  

3 garlic cloves, chopped  

1 large knob of ginger, peeled and chopped   

1 – 2  Chillies (depending on your spice level) 

1 lemon grass stick  

5 kaffir lime leaves  

1 tsp turmeric  

1 tsp ground cumin  

2 tins Biona coconut milk  

250ml vegetable stock (optional) 

1 tbsp fish sauce  

2 limes  

Bunch Thia basil  

Biona Spelt noodles  

 

A good bunch of greens: 

Asparagus, woody ends removed  

Peas  

Spring greens, roughly chopped  

Chard 

Spinach  

Wild Garlic  

Broccoli  

Method

  1. Heat a little oil or coconut oil in a pan and add the shallot, garlic, ginger, chilli and lemongrass, sauté gently for at least 5 minutes, till soft. Add the turmeric and cumin and cook for another minute. Then add the coconut milk and kaffir lime leaves, and combine.  
  1. Pour the contents of your pan into a blender and blend till smooth, then pour back into your pan. Add as much stock as you desire (depending on the constancy you want it) and add the fish sauce, bring to a simmer for a few minutes.  
  1. While this is happening prep your greens and cook your noodles to the packet instructions.  
  1. Add your greens to the soup and cook for 2 minutes, season and squeeze in the lime.  
  1. To serve add a portion of noodles to a bowl, pour over the soup and top Thai basil, serve with a wedge of lime.  

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