|Sat Fat 0.7g||3%|
Bring the stock to the boil and add all the ingredients except the potatoes, coriander, and basil. Simmer for five minutes then add the potato and cook for four to five minutes more, until the potato is soft but not falling apart.
Serve with the fresh coriander and basil and some extra lime wedges, chilli and fish sauce on the side
1 large Rooster potato, spiralised
800ml vegetable or chicken stock
2tbsp galangal purée (or ginger if unavailable)
2tbsp lemongrass, finely chopped
4 kaffir lime leaves
Juice of a lime
2-3tbsp fish sauce (optional)
2 hot red chillies, sliced
A small bunch of coriander
A small bunch of Thai basil (or Italian basil if unavailable)
A small handful of mange tout
6 button mushrooms, sliced
A few slices of ginger
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"
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