Cilantro & Coconut Broth
Summer lingers. Even with a dabble in autumn recipes the warmth persists. That is soon to be remedied though with a cross country adventure further south. Tasmania to begin with; being what I hope is a new love and then onto South Australia for a familiar homecoming there. If photographs and stories are anything to go by I already feel akin to the wilderness of our most southern landscape. I am eager to seek out its company in the mountains, rivers and shores and of course eat my way across all the farms and fields I can find. I long for the slow of time that travel brings. The year already seems to be slipping away and after a particularly busy month to escape into the blissful unknown of new adventure has me giddy (it could also be a lack of sleep, though let's pretend it's the romance anyway). Travelling nourishes my soul so you'll have to excuse my swooning. It's literally one of the only 'possessions' that you can carry in your heart for a lifetime and my old friend it's been too long. Any local insights are warmly welcomed and if like I have of late, you find your daily existence rather stationery, never despair, I firmly intend on taking you with me so keep an eye out for the wanderings.
For now though as I pull woollen jumpers from dark corners of my closet and gather the last of the vegetables roaming my kitchen you can enjoy this cilantro and coconut broth. It straddles the seasons with a fresh, warm flavour that combines sweet aromatic notes of cilantro, sesame and garlic with a rich creaminess brought by the coconut milk. It's quick, easy and perfect when you have unpacked bags that beckon.
Coriander & Coconut Broth / Serves 2
1 bunch cilantro
2 garlic cloves, peeled and sliced
2 1/2 tbsp sesame oil
1 1/2 cups/ 400ml/ 13.5 oz of coconut milk
1 1/2 tbsp honey
Juice of a lime
Salt and pepper
1 bunch enoki mushrooms
100g snow peas
100g broccoli florets
50g fresh or frozen peas
2 boiled eggs
Fresh cliantro leaves
Black sesame seeds
Bring a saucepan of water to boil over medium heat before adding the broccoli florets and simmering for 4 minutes. Add both peas and simmer for a further 2 minutes or until tender and bright. Remove and drain the vegetables, running them under cold water. Meanwhile combine the garlic, sesame oil, coconut milk and honey in the drained saucepan over low heat and stir until combined. Transfer the mixture to a blender and add the washed cliantro, stalks and all. Blend the broth until smooth before returning it to the pan and gently simmering it on low heat for 4 to 5 minutes. Make sure the liquid is simmering very lightly and not boiling as high heat will cause the coconut milk to split. Remove the broth from the heat and add the lime juice, salt and pepper. Divide and assemble the vegetables and enoki mushrooms in two deep bowls before pouring over the warm broth. Serve immediately topped with a boiled egg, fresh cilantro and black sesame seeds.
Seasonal guide / temperate climates
Cilantro, typically year round, except mid to late summer; Snow Peas, early summer through mid autumn; Peas, spring; Broccoli, early autumn through late spring.
As much as possible select coriander that still has its roots with leaves that are crisp and bright. Store the bunch unwashed with a damp paper towel wrapped around the roots in an air tight container in the refrigerator.
Pak choy, asian greens, fresh chilli, natural yoghurt, toasted peanuts