Buddha’s Delight Parcel with Tumeric Broth

Serves 4

Ingredients

Salad

• ½ cup bean sprouts
• ½ cup shaved wombok cabbage
• ½ cup finely sliced shitake mushrooms
• ½ cup carrot, julienned
• ½ cup mint leaves, picked and washed
• ½ cup firm tofu, small dice
• ½ cup bok choy, washed and finely shredded
• ½ cup bean thread vermicelli noodles, soaked in boiling water for 10 mins, then drained
• 4 spring onions, thinly sliced
• ½ cup finely sliced snow peas
• 4 rice paper rounds, large

 Broth

• 2 cups coconut milk (500ml)
• 1 cup vegetable stock
• 5cm piece turmeric, sliced
• 2.5cm piece ginger, sliced
• 1/2 bunch coriander roots, washed and chopped
• 2 long red chillies, sliced (seeds removed if no heat required)
• 4 garlic cloves, sliced
• 6 kaffir lime leaves, crushed
• 2 lemongrass stalks, roughly chopped
• 75ml lime juice
• 50g coconut sugar

 Garnish

• 3 chillies long red, seeds removed and finely sliced
• ½ cucumber shaved into long thin batons
• ½ cup bean sprouts
• ½ bunch coriander, leaves picked and washed
• 1 tbsp fried shallots
• Extra lime wedges to serve

Method

1. For broth combine all ingredients except lime juice and sugar in a pot. Simmer slowly over low heat for 30 minutes.
2. Puree well in a blender and then simmer for another 20 minutes. Turn off the heat. Add half the lime juice, plenty of sea salt and coconut sugar, mix well. Taste and adjust if necessary.
3. Combine all parcel ingredients except rice paper in a large bowl with reserved lime juice. Soak rice paper in cold water for a few minutes, then layout onto 4 plates.
4. Place a bundle of vegetable mix in centre of rice paper, then bring edges up and fold. Place a bowl on top of parcel and invert parcel into bowl.
5. Mix garnish salad ingredients in a bowl.
6. Ladle broth around parcel and top with salad. Scatter with coriander leaves and fried shallots. Serve with extra lime wedges on side & enjoy.