Inspired by Curtis Stone & Matthew Kenney
Makes 2 very generous servings
1 cup dessicated coconut
2 cups water
1/2 medium carrot
1x small zucchini
1/2 medium beetroot
2 teaspoons lemon juice
1-1/2 cups coconut milk
1/3 cup carrot juice
5cm (2 in) piece spring onion, white part only, roughly chopped
2 tablespoons fresh coriander, leaves and stems, chopped
1 tablespoon freshly grated ginger
1x small clove garlic, minced
1/2 medium red chilli, remove seeds if you prefer less heat
1x lime, grated zest and juice
1/2 teaspoon salt
1x large tomato, seeds removed and diced
kaffir lime leaf, finely shredded
Begin by making the coconut milk - pour the water over the dessicated coconut and leave to stand for at least 10 minutes. (Go have a cup of coffee, put your feet up, have a snooze - nobody dies!!) After a suitable rest period, add the coconut and water to a blender, blend thoroughly (really thoroughly), and strain.
Next prepare the vegetables. You can run the vegetables through a spiraliser to create your noodles, or if you don't have a spiraliser, a vegetable peeler that creates fine juliennes or ribbons will do just fine. Place the carrot and zucchini noodles in a bowl, sprinkle with a pinch of sea salt and a teaspoon lemon juice, toss well and set aside to soften slightly while you prepare the broth. Do the same thing with the beetroot noodles, keeping them in a separate bowl from the other vegetables so that the beetroot doesn't turn everything pink.
Now, onto the broth. Put all of the soup ingredients, except the avocado and tomato into a tall jug or deep bowl. Using an immersion blender, blend everything until smooth. Add the avocado and blend again, at which point the broth will thicken up. Lastly, add the tomatoes and blend until smooth.
To serve, arrange a pile of the vegetable noodles in a bowl, and pour the broth around the noodles. Garnish with a few coriander leaves and finely shredded kaffir lime leaf. Serving a lime cheek on the side would also be a nice addition.