Soups & Stewsdeliciouslyella
Spicy Jalapeño, Tomato & Coriander Broth
Friends coming over? Looking for inspiration? This spicy broth has a real flavour kick and is deliciously satisfying. The big flavours of chilli, zingy ginger and bags of fresh coriander are balanced perfectly with cooling, creamy coconut milk. You can serve it on its own, or with noodles or brown rice.
👥 3 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●casserole dish
- ●pan
- ●blender
- ●frying pan
- ●bowl
📝 Preparation Steps
1
Warm the oil in a shallow casserole dish set over medium heat; add the garlic, ginger, shallots and a pinch of salt and cook for ⏱️ 10 minutes, stirring occasionally, until fragrant and golden.
2
Remove the pan from the heat; add the coriander, chillies, vegetable stock and coconut milk and using a hand blender, blitz until smooth. The broth should be a lovely pale green colour.
3
Place the pan of broth over medium heat and bring to a vigorous simmer; add the tomatoes and cook (with the lid off) for 10–⏱️ 15 minutes, until the tomatoes have started to burst.
4
Meanwhile, set a small frying pan over medium–low heat; add the flaked almonds and cook for 8–⏱️ 10 minutes until golden. Remove from the heat and set aside.
5
Stir the black beans into the broth and warm gently for 2–⏱️ 3 minutes. Season to taste with salt. Divide between bowls, then scatter over the almonds and remaining coriander and chilli to finish.
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