1lemongrass stembashed with a rolling pin to release flavours
2cmfresh gingerfine grated
Zest of half a lime
Juice of a full lime
100gBaby corn halved length ways
1tbspmirinsweet Japanese rice wine
1red chilli seeds left in and sliced into circles
150gstraight to wok medium noodles
1tsplight soy sauce
Black pepper and sea salt to season
20gfresh coriander roughly chopped
Pour the tap water into a large pan or wok and place on a medium heat. Add the carrot, onion, rosemary and bring to the boil. Next add the kaffir lime leaves,bay leaf, lemongrass, and star anise, then simmer gently for 10 minutes or so.
As the mixture begins to reduce add the ginger including any juices that leak out during grating. Then add the lime zest, lime juice, and baby corn. Simmer for a further 10 minutes before finally adding the mirin, 3/4 of the red chilli, turmeric, noodles, edamame beans and soy sauce. Mix well and continue to simmer allowing the noodles to break apart and cook through (3-5 minutes).
Taste and season with salt and pepper.
At this point the broth can be transferred to seal-able containers and either chilled in the fridge for up to 5 days or frozen for up to 3 months. Defrost and reheat thoroughly.
If serving immediately, transfer to bowls and sprinkle over the fresh coriander and the remaining red chilli.
Serving: 530g | Calories: 190.5kcal | Fat: 2.2g
Turmeric, Lemongrass and Noodle Detox Broth https://properfoodie.com/turmeric-lemongrass-detox-soup/