Starters & Light meals

Turmeric-and-coconut broth

4
Easy
15 minutes
20 minutes
Wine/Spirit Pairing
Hartenberg Riesling

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Ingredients

Method
  • 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

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.

Discover more soup recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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