It's freezing, like really bloody cold. All I want is a huge bowl of noodle soup, but because I choose cake & chocolate over starchy carbohydrates (its all about balance people), I can't have them... So, introducing you to my amazing delicious carb-free noodle soup. This soup is amazingly regenerative, filled with collagen and vitamins. To learn more read what the amazing Hemsley sisters have to say on the subject of bone broth.
250ml good quality beef stock (Either make your own or if I feel lazy I use Heston's brand from Waitrose)
250ml filtered water
1 shallot, peeled & halved
4 cloves of garlic, peeled
1 chilli, deseeded & halved
2 bashed lemongrass stalks
1 thumb sized piece of ginger, peeled if not organic and roughly chopped
1 bunch of coriander, stalks
1 bunch of thai basil, stalks
1 tbsp coriander seeds
3 star anise
1 cinnamon stick
150g pasture-fed fillet steak
1 bunch of coriander, leaves picked
1/2 bunch of mint, leaves picked
1 bunch of thai basil, leaves picked
2 courgettes, spiralized (or use a veg peeler and then julienne)
1 lime, zested and juiced
1 tbsp blue poppy seeds, to garnish
Place a heavy bottomed pan on a medium heat and add 1 tbsp sesame oil. Add your spices and toast until fragrant. Add your stock & water, onion, garlic, ginger, lemongrass, chilli and your coriander and basil stalks. Bring to the boil and simmer for 20 minutes.
Whilst the broth is infusing, prepare your courgettes and place them into two bowls. Then top with your picked herbs, and lime zest.
Finely slice your beef fillet.
After 20 minutes taste the broth. Cook for longer if you want the flavour to be more intense. Then strain. Add the lime juice, tasting to make sure the citrus doesn't overpower your broth and some sea salt and black pepper.
Drop your fillet steak into your pan and immediately pour over your courgette noodles. Sprinkle over your blue poppy seeds and serve.