Click here to printAsian Spiced Broth With Pumpkin & Herbs
This delicate clear broth is great for the change of season weather today. It packs a big hit of aromatic spices and herbs, slow-cooked with pumpkin to release a maximum flavored stock base that infuses into the vegetables. All it needed was plenty of fresh herbs on top and some chili for added spice.- Gian Manik
1
ingredients
- 1 tbsp Coconut Oil
- 1 tbsp Coconut Sugar
- ΒΌ pumpkin, cut into 2cm cubes
- 1 brown onion, sliced
- 3 cloves of garlic, sliced
- 3cm knob of ginger, cut into discs
- 4 star anise
- 2 sticks of cinnamon
- 3 spring onion, cut in half
- 1 large red chili
- 1 liter of vegetable stock
- 2 tbsp coconut amino or tamari
- 1 packet of brown rice vermicelli
- 1 bunch of basil
- 1 bunch of coriander
- 1 cup of spinach
- 1 lime cut into wedges
method
- Step 1 :1.In a large pot, heat the coconut oil and fry the ginger, garlic, star anise, cinnamon and onion for 5 minutes.
- Step 2 :2.Add the coconut sugar, stock, coconut amino or tamari, the whole chili sliced lengthways, the ends of the spring onions and the roots of the basil and coriander tied together.
- Step 3 :3.Bring to the boil, add the pumpkin and then simmer for 45 minutes.
- Step 4 :4.To serve, place the cooked vermicelli noodles in a bowl, ladle over the broth and then top with the fresh coriander, basil, spinach and some fresh cut chili.
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