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Turmeric-and-coconut broth

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Turmeric-and-coconut broth

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Turmeric-and-coconut broth

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

For the broth:

1 T avocado oil
100 g baby leeks, finely chopped
1 x 70 g punnet Woolworths crushed garlic, ginger and turmeric
1 garlic clove, finely grated
1⁄2 t ground turmeric
1 x 400 ml can coconut milk
1 t palm sugar
1 lime, juiced

For serving:

600 g Woolworths chicken meatballs
300 g shimeji mushrooms
100 g baby pak choi
200 g rice vermicelli, cooked according to package instructions
40 g coconut chunks, finely grated, to garnish

Method

1. Heat the avocado oil in a large pan over a medium to high heat. Sweat the baby leeks until golden and translucent.
Add the ginger, garlic and turmeric and cook for 1 minute. Add the remaining broth ingredients and whisk to combine.

2. Poach the chicken meatballs in the coconut broth until cooked through.

3. Add the shimeji mushrooms and baby pak choi and cook until al dente. Serve with the rice vermicelli and garnish
with the coconut.

Cook's note: Turmeric is known for its anti-inflammatory and antioxidant properties.

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