This is my go-to soup if I have to feel ‘human’ again after something out of sorts . A long flight, a nasty cold, a post-indulgence cure – anything whereby I need some food TLC, this is the soup.
- bunch fresh coriander, leaves picked and roots reserved
- 6/7 stalks lemongrass
- 50g galangal root or fresh ginger – finely zested
- 2 cans full fat coconut milk
- 3 shallots finely diced
- 2 thai chillies or normal chillies which will be less hot
- 2 tablespoon palm sugar (see note)
- zest and juice of 2 lemons
- lime leaves (if available)
- 4 garlic cloves minced
- 1 medium courgette
- wild mushrooms eg enoki etc
- 3 tablespoons tamari (see note)
- 1 tablespoon soya sauce
- (optional) shredded poached chicken
- coriander Leaves
- red chilli
- Separate the coriander roots and leaves
- Trim the lemongrass using the white parts only, pound till cracked open
- Peel the ginger and pound in a mortar and pestle
- In a medium saucepan combine the coconut milk, coriander roots, lemongrass, galangal (ginger), shallots, chilli, palm sugar, lime leaves and garlic. Bring to a very gentle simmer for about 15minutes.
- Add a little oil to a small frying pan, add the courgette noodles add green chilli if desired and add the soya sauce. Fry for 5minutes.
- Place the soup in Thermomix or food processor for 1 minute. Place through a or very fine sieve and discard the solids.
- Place the broth back in the saucepan, add mushrooms, lime juice, Tamari. Add a little water if necessary to achieve the right consistency.
- (Optional) add shredded poached chicken
- Bring back up to a very gently simmer – never bring to a boil
+Palm sugar is a nutrient-rich, low-glycemic crystalline sweetener that looks, tastes, dissolves and melts almost exactly like sugar, but it’s completely natural and unrefined. Popular in Asian food especially Thai food. I would substitute with dark brown sugar but I would use less.
++Tamari is a type of Japanese soy sauce that’s made without wheat, usually thicker and less salty than normal soya sauce.