Green Coconut Noodle Soup

Finely chop the shallots, garlic, chilli and ginger. Keep a few chilli slices to the side for garnish. Melt 1 tbsp of coconut oil in a pot. Add the shallots, garlic, chilli and ginger and season with salt. Sauté on low for 5-6 mins, until soft but not browned.

Meanwhile, remove the stems from the shiitake mushrooms. Finely chop these and add these to the pot and sauté for a few minutes more. Add 1L of water to the pot with the stock cube. Put a ladle of broth into a small mixing bowl and whisk through the miso – this will make sure that it’s completely dissolved. Add this back into the broth with 3 tbsp of soy sauce. Simmer on low until you have finished with the next steps.

Remove the tough stems from the coriander and set a few aside for garnish. Add this to a blender with the tin of coconut milk and blend until smooth.

Slice the shiitake tops thinly and chop the broccoli into small pieces. Add the shiitake and broccoli to a frying pan and fry with a tbsp of coconut oil and sauté until browned. Add a splash of soy sauce at the end and set aside.

When you are ready to serve, add the noodles to the broth and cook for the amount of time it states on the packet. Add the coconut coriander mix to the broth and remove it from the heat as soon as it’s hot enough. (The coriander will start to turn very dark if it’s heated too long).

Finely slice the chilli, if using. To serve, add the noodle broth to a bowl and top with the shiitake and broccoli. Finish with a good squeeze of lime juice, some extra coriander leaves and some chilli oil if you like.