Jamie Magazine
By Georgina Hayden
About the recipe
Don’t be too precise with the type or amount of veg in this soup – anything you have left over should taste great – as will adding shredded turkey, goose, pork or other roast meat.
Recipe From
Jamie Magazine
By Georgina Hayden
2 sticks of lemongrass
5cm piece of ginger
6 cloves of garlic
6 shallots
1 bunch of fresh coriander
2 teaspoons ground coriander
1-2 bird’s eye chillies
6 lime leaves
vegetable oil
1 tablespoon low-salt soy sauce
1 litre organic vegetable stock
400ml coconut milk
200g vermicelli or thin rice noodles
200g beansprouts
750g leftover roasted vegetables, such as butternut squash, parsnips, carrots
2 limes
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