Spicy Coconut Broth Bowl
Serves:
4
Difficulty:
Medium
Ready in:
1 hour
- For the Broth
- 2 limes, juiced
- 2 red onions, whole and unpeeled
- 1 tin or carton (400ml) reduced fat or light coconut milk
- 3 red chillies, left whole
- 100ml soy sauce
- 2500ml water
- 1 tsp paprika
- 1 1/2 tsp rapeseed/canola oil
- For the Bowl
- 220g cooked grains such as brown/red rice or quinoa
- 1 tin/packet (about 220g) water chestnuts, drained and roughly chopped
- 1/2 small pineapple, peeled, cored and diced
- 1 red onion, peeled and finely sliced
- 1/2 cucumber, deseeded and finely sliced
- 2 red chillies, halved and finely sliced
- 100g fresh coconut flesh, grated
- 1/4 savoy cabbage, finely shredded
- Preheat oven to 200°C.
- Create the Broth: Place onion and chillies into the oven on a roasting tray and roast until slightly blackened and the onions are tender (30-40mins). Remove, allow to cool then peel the onion. Add both to a blender along with the paprika & oil and blitz to form a paste.
- 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 the broth aside for now.
- Assemble elements together in a bowl, starting with a portion of rice or quinoa, working clockwise round the bowl with little piles of your prepared ingredients (except the chillies) all the way round.
- Return the broth to the boil, then pour over the bowl. Garnish with more sliced red chillies for more heat.
