Spicy Coconut Broth Bowl
ingredients
For the broth:
- 2 limes, juiced
- 2 red onions, whole & unpeeled
- 1 x 400ml tin light coconut milk
- 3 red chillies, left whole
- 100ml soy sauce
- 2500ml water
- 1 tsp paprika
- 1½ tbsp cold pressed rapeseed oil
For the bowl:
- 220g cooked quinoa & rice pouch
- 225g tin water chestnuts, drained & roughly chopped
- ½ small pineapple, peeled, cored & diced
- 1 red onion, peeled & finely sliced
- ½ cucumber, deseeded & finely sliced
- 2 red chillies, halved & finely sliced
- 100g fresh coconut flesh, grated
- 1/4 savoy cabbage, finely shredded
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal).
method
1. Preheat oven to 200°C
2. Place onion and chillies into the oven and roast until blackened and the onions are tender. Remove, allow to cool then peel the onion. Add both to a blender along with the paprika & oil and blitz to form a paste.
3. Fry the paste in a hot saucepan for 2-3 minutes until fragrant. Add the lime juice, coconut milk, water and soy. Let simmer for 5-10 minutes then set aside.
4. Assemble with a pile of rice/quinoa at 12 o’clock, and work clockwise with piles of your prepared ingredients (except the chillies) all the way round.
5. Return the broth to the boil, then pour over the bowl. Garnish with more sliced red chillies for more heat.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.