Ingredients

• 4 tbsp coconut oil
• thumb-size piece fresh root ginger (about 50g/1¾oz)
• or to taste
• peeled and roughly chopped
• 2 garlic cloves
• peeled
• 1–2 small green chillies
• or to taste
• stems removed
• 4 spring onions
• roughly chopped
• small bunch fresh coriander
• few sprigs fresh mint
• 1 heaped tsp ground turmeric
• 15 green peppercorns (fresh or brined)
• 2 x 400ml tins coconut milk
• 2 limes
• juice only
• 1 tbsp vegetable stock powder or ½ vegetable stock cube
• 1 tbsp tamari or soy sauce
• 1 lemongrass stalk
• ½ butternut squash
• peeled and thinly sliced
• 100g/3½oz spinach or winter greens
• shredded
• 100g/3½oz wholemeal rice noodles
• 1 tbsp honey (optional)

Directions

• Warm the coconut oil in a small pan over a low heat until melted.
• Put the ginger
• garlic and chillies into a food processor with the spring onions
• almost all of the coriander and mint. Reserve some of the herbs to garnish. Add the melted coconut oil
• then blend for 30 seconds
• or until you have a smooth
• deep green paste.
• Put a deep
• medium-sized pan over a moderate heat and add the herb and spice paste
• stirring it for a minute while it warms. Stir in the turmeric
• peppercorns
• coconut milk
• the juice of one of the limes
• vegetable stock powder (or cube) and the tamari or soy sauce.
• Fill one and a half coconut tins with hot water and add it to the pan (careful
• the tin might get hot). Use a rolling pin or pestle to smash the lemongrass so it splinters but remains together
• then put in the pan. Bring to the boil
• then lower the heat to a simmer. Add the butternut squash.
• Put the noodles into a heatproof bowl and pour just over enough of the boiling water from the kettle to cover them.
• Once the squash is cooked through
• add the greens to the broth and simmer. Check the seasoning
• adding honey if it needs some sweetness and more lime and salt as needed.
• Drain the noodles and divide between four deep soup bowls. Ladle over the soup and vegetables
• adding a generous squeeze of lime juice. Garnish with the remaining coriander and mint leaves
• if you like.