I got some sad news this afternoon from a friend back home who’s been unwell. Not sad for him so much because he is brave and inspiring – but it made me stop and think and feel very grateful for my health and life. So I braved the storm and ran beside the huge ocean waves and watched a lone kitesurfer playing in the sea. We are so lucky.
And just before the lightening began, I made it back to the van and put this deliciously warm soup on to heat up.
It’s really quick and easy to make and you can add as much veg and as many greens as you like. I’ve used shiitake mushrooms which are brilliant for autoimmune disorders. Together with turmeric they will work to get your immune system back on track.
1 tbsp coconut oil
1 small white onion
1 clove of garlic finely chopped
1 small chunk of ginger peeled and chopped
1 tin coconut milk
1 tsp tamari (or soy) sauce
1 tsp fish sauce
1 tsp honey
1 tsp turmeric
1 tsp coriander
2 star anise
Juice of half a lime
1 serving rice noodles (I used M&S pad Thai noodles)
Handful shiitake mushrooms
8 broccoli florets
Warm the coconut oil in a sauce pan and add the onion, garlic and ginger. Allow to warm and soften (about 5mins)
Pour in the coconut milk and add the tamari, fish sauce, honey, spices and lime juice. Keep everything warming on a low heat for about 5mins
Add dry rice noodles and all the veg you want. I love shiitake mushrooms and broccoli but you can add mange tout, baby corn, pak choi etc. Just don’t leave it warming too much longer – 5 minutes should do to soften the noodles – as it’s nice to keep the veg bright and crunchy and full of vitamins
Serve with Thai basil or coriander and a grind of black pepper to help your body absorb the turmeric.