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Coriander, coconut and daikon noodle soup
Serves 2 Starters and mains
Ingredients
- 2 shallots, quartered
- 2 celery stalks, halved
- 50g ginger, sliced
- 6 white peppercorns
- 1⁄2tsp coriander seeds
- 1⁄2tsp cumin seeds
- pinch hot chilli flakes
- 2 lemongrass stalks
- 8 lime leaves
- 2 garlic cloves, halved
- 100g desiccated coconut
- 2-3tbsp tamari
- 1-2tsp maple syrup
- juice 1⁄2-1 lime
- 30g coriander leaves
For the sweet potato crisps
- 1 small sweet potato, peeled
- 1tbsp sunflower oil
- 1 shallot, thinly sliced
For the tamari-maple mushrooms
- 200g fresh shiitake mushrooms
- 2tbsp tamari
- 1tbsp maple syrup
- 1tsp toasted sesame oil
To serve
- 1 daikon, peeled
- handful coriander
- handful Thai basil leaves
- 2 lime wedges
Method
Preheat your oven to 150C/300F/ Gas 2. For the broth, put the shallot, celery, ginger, spices, lemongrass, lime leaves and garlic in a large casserole with 2 litres of water. Cover and cook in the oven for 3 hours. Remove the casserole from the oven, uncover and allow to cool completely.
Pass the broth through a sieve into a jug, discarding the aromatics – you should have just over 1 litre. This can be done a day in advance. Keep the broth chilled, then bring it back to room temperature when needed.
For the crisps, use a vegetable peeler to pare long strips from the sweet potato. Toss the strips with the oil and shallot and scatter in a roasting tray.
To make the tamari-maple mushrooms, trim the shiitake stems and halve any larger mushrooms. Toss in a small roasting tray with the tamari, maple syrup and sesame oil. Put the mushrooms and sweet potato
in the oven. Roast for 30-40 minutes, turning both every 15 minutes, or until the sweet potato is crisp and the mushrooms have absorbed all the liquid.
Pour the broth into a blender with the coconut and blitz until smooth. Add the tamari, maple syrup, lime and coriander and blitz again until as smooth as possible, then taste: add more sour (lime), sweet (maple syrup) and salt (tamari) if needed, to balance the flavour. Line a sieve with muslin or kitchen paper and set it over a large jug. Pour the broth through the sieve, pressing to extract as much liquid as possible.
Spiralise or shred the daikon and place it in a large bowl of iced water for 5 minutes to crisp up. Gather all your other ingredients ready to build the bowls.
Lift out the daikon, then pat it with kitchen paper to absorb as much water as possible. Divide the daikon between 2 large, shallow bowls. Slowly pour the broth (give it a stir if it has separated) around the daikon into the base of the bowls.
Arrange the mushrooms, sweet potato and shallot crisps over the top, scatter with the herbs, and finish each with a lime wedge.
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