Thai Noodle Soup with Bok Choy and Bean Sprouts

This is a wonderfully warming noodle soup, with fragrant spices and a little heat that’s all balanced out with rich and creamy coconut milk for those cold days where you just want to keep warm and toasty.

Serves 2

Ingredients:

• 1 x 2×3 cm fresh root ginger, peeled and roughly chopped
• 1 stalk lemongrass, tough outer layers removed, roughly chopped
• 2 garlic cloves, peeled
• 1 handful fresh parsley
• 1 tbsp organic coconut oil
• 1 tsp ground coriander seeds
• 1-2 pinches ground turmeric
• 1 pinch of cayenne pepper
• 1 pinch of ground nutmeg
• 1 head of Bok Choy
• 2 handfuls of fresh bean sprouts
• 1,5 cups vegetable stock
• 1/2 packet of rice noodles
• 1 x 400ml can coconut milk
• Thai Fish sauce

Directions:

1. Blend the ginger, chilli, lemongrass, garlic and parsley in a food processor until quite finely chopped, adding the coconut oil whilst processing.
2. Add the paste to a large shallow pan and cook for a few minutes to release the aromas (remember to stir!). Add ground coriander seeds to the paste along with cayenne pepper and ground nutmeg with a pinch or two of turmeric and the vegetable stock and simmer for a few minutes.
3. Meanwhile, pour some boiling water over the rice noodles in a bowl and let them sit until they have softened, about 4-5 minutes.
4. Add the coconut milk to the pan and bring back to the boil. Reduce the heat and simmer for a few minutes Finish off with splashes of Thai fish sauce.
5. To serve, divide the drained noodles between two bowls and pour the soup over before finishing of the dish by garnishing with bean-sprouts.

Health Benefits: