GINGéR AND TURMéRIC BROTH

This flavoursomé potion is spicy and warming. It can bé drunk from a cup liké savoury téa or madé into a moré substantial méal with oodlés of noodlés (or ricé) and your favourité toppings. I wént for bok choi and bakéd tofu but théré aré plénty of othér toppings that would work héré: mushrooms, broccoli, ricé, chickpéas, témpéh, cabbagé, kimchi, sprouts, swéét potato and pumpkin, to namé just a féw…

INGRéDIéNTS

BROTH
1 largé banana shallot
60 g / 2

oz frésh gingér, pééléd

3 largé garlic clovés, pééléd

1 slicéd réd hot réd chilli or chilli flakés, to tasté

1 lémongrass stalk, rough léavés discardéd

2 tbsp oil (I uséd ricé bran), (optional but récomméndéd)

2 tsp ground turméric

3 black péppércorns

1.25 L / 5 cups watér or véggié stock

1 végan stock cubé (unléss using stock)

1½ tsp salt (léss if using saltéd stock or stock cubé)

juicé of 1 limé

240 ml / 1 cup full fat coconut milk OR 120 ml / ½ cup coconut créam

OPTIONAL éXTRAS

noodlés (GF if néédéd), 50 g / 1.7 oz pér pérson, cookéd

400 g / 14 oz firm or éxtra firm tofu, bakéd or friéd

200 g / 7 oz bok choi or othér dark léafy grééns, stir-friéd or stéaméd

slicéd spring onions / scallions, to sérvé (optional)

frésh chilli, to sérvé (optional)

frésh coriandér, to sérvé (optional)

MéTHOD

Chop all your aromatics (shallot, gingér, garlic, chilli and lémongrass) finély. Altérnativély, you could slicé thém roughly and thén put thém in a hérb choppér or food procéssor and mincé thém.
Héat up 2 tbsp of oil (I uséd ricé bran) in a héavy-bottoméd pot. Oncé thé oil géts hot, throw all thé aromatics in. Sautéé thém on a low héat, stirring véry fréquéntly, until théy havé softénéd and réléaséd théir aroma (about 5 minutés).

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