Gluten-Free Heaven Australia - October 2017

Total fat Saturated Salt Sugar Protein

6.4g 0.7g 0.5g 9.6g 14.8g

Turmeric, lemongrass & noodle broth

By Debbie Gibson (www.properfoodie.com) GF SF DF V

Serves 2 | Prep 15 mins | Cook 30 mins | Calories 342 (per serving)

800ml (1½pt) cold water

1 carrot, peeled,

finely grated

1 onion, peeled,

finely chopped

1 rosemary sprig

2 kaffir lime leaves

1 bay leaf

1 lemongrass stem

(bashed with a rolling

pin to release flavours)

1 star anise

2cm (¾in) fresh

ginger, finely grated

grated zest of ½ a lime

juice of 1 lime

100g (3½oz) baby corn,

halved lengthways

1 tbsp mirin (sweet

Japanese rice wine)

1 red chilli, seeds left

in, sliced into circles

½ tsp turmeric

150g (5½oz) straight to

wok gluten-free noodles

75g (2¾oz)

edamame beans

1 tsp light gf soy sauce

sea salt and freshly

ground black pepper

20g (¾oz) fresh

coriander, roughly

chopped

1 Pour the water into a large pan

or wok and place on a medium

heat. Add the carrot, onion and

rosemary and bring to the boil. Add

the lime leaves, bay leaf, lemongrass

and star anise, then simmer for

10 minutes or so. Add the ginger,

including any juices that leak out

during grating. Add the lime zest,

lime juice, and baby corn. Simmer

for a further 10 minutes, then add

the mirin, three-quarters of the red

chilli, turmeric, noodles, edamame

beans and soy. Mix well and simmer

for 3-5 minutes.

2 Taste and season with salt and

pepper. Transfer to bowls and

sprinkle over the coriander and

remaining chilli.