1 bunchbroccoli leavesor other greens of your choice
3cloves garliccrushed
2cmgingerfresh, grated
1wholemakrut leafvery finely shredded
1/2-1medium red chilli finely chopped, or use chili flakes, to taste
1 tspturmeric powder
2 tbspfresh lemon or lime juice
500mlvegetable stock
400mlcoconut milk
1/4cupcoriander stalkfinely chopped
200gramswide rice noodles (or noodles of your choice)
Salt to taste
To serve
1large handfulcoriander leaves
chopped roasted peanuts
Fresh chili
Lemon or lime wedges
Instructions
Cut the broccoli florets away from the stalk and set them aside. Remove the tough inner stem from the leaves.
Chop the stalk and inner leaf stems into small 1cm pieces.
In a saucepan over medium heat, melt the coconut oil and add the chopped onion. Fry for about 5 minutes. Add in the broccoli stalks and stems and cook for 8 or so minutes until they are tender.
Add in the garlic, ginger, chili, makrut leaf, chilli and turmeric and fry for a 2-3 minutes more.
Bring a pot of water to the boil to cook the noodles.
Pour in the vegetable stock and the coconut milk and let the soup broth come to a simmer for 5-7 minutes. Taste the broth at the end of the simmering time and season it with salt, the lemon juice and any extra chilli if needed.
While the broth is simmering, cook the noodles according the packet instructions. Drain them once cooked and divide them over 4 bowls.
Finely shred the broccoli leaves and cut up the florets into 2cm pieces.
Add these to the hot broth along with the chopped coriander stalk and let them wilt for a a few minutes.
Ladle the hot soup and vegetables over the bowls of noodles. Garnish with roasted peanuts, chopped, fresh coriander, chilli and a wedge of lemon or lime.