Green broth

It has been snowing here overnight, so the ground is nicely covered in white. Here is a photo from our backyard. Soon we will go to town to see Copenhagen covered in snow and ice, but first I wanted to share this recipe with you.

I made a light but warming green broth with Thai spices and coconut milk. Green pak choi leaves were the star of the show, but I also really enjoyed that spicy broth. If you want to make a more substantial dish, you could add some noodles, fried tofu or tempeh to this recipe.

Green broth

Ingredients

3 pak choi (green leaves only)

1 onion

1 cloveless garlic

1 green chilli

1 cm fresh ginger

1 tbsp vegetable oil

1 tsp palm sugar

½ tsp ground cumin

½ tsp ground coriander

2 tbsp white miso paste

1 tbsp vegetable stock powder

2 bay leaves

400 ml coconut milk

1 lime's juice

Handful of fresh coriander

Method

Chop the onion, garlic, chilli and ginger finely and cook them in oil until soft.

Then add the seasoning.

Add the coconut milk and little water and let simmer.

Blend the mix to make a really smooth broth. Remove the bay leaves before blending.

Chop the pak choi leaves coarsely and add them to the broth once it's almost done. Cook for a while longer with the pak choi.

Serve and enjoy!

I'm sharing this recipe with Eat Your Greens that is hosted by Shaheen from Allotment 2 Kitchen blog this month. Check out the other green recipes shared with the challenge.

Have a nice weekend!

Your VegHog