Vegetarian Thai potato noodle cleansing broth with basil and lemongrass

Prep in:
10 mins
Cook in:
10 mins
Serves:
4
Per Serving %RI
KCAL 134 6%
Fat <0.5g 1%
Sat Fat 0.7g 3%
Salt 2.1g 35%
Sugar 5.7g 6%

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

Ingredients

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

 

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  

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