Vegetables and edamame in chilli, ginger coconut broth

Vegetables and edamame in chilli, ginger coconut broth

Eat Right For Your Body Type
Lisa Linder

This is a great dish for kapha. Edamame (soya beans) have a wonderful flavour and are high in protein; they can be found in the freezer section of supermarkets or health food shops (look for GM-free). Use broad beans when in season or even half a packet of firm tofu instead of the soya beans, or vary the vegetables. Even though there is coconut milk in this dish, the quantity is small and this type of lightly-spiced brothy dish is really easy to digest and grounding. This dish can work for vata and even pitta without the chilli and black pepper. Serve with basmati rice (vata and pitta) or add some cooked bean thread noodles (glass noodles) to the bottom of your bowl – they are made from mung beans which are really good for kapha.


Quantity Ingredient
1 tablespoon vegetable oil
10 black peppercorns, (pitta omit)
1 small onion, peeled and sliced
1 chinese red chilli, stalks off, (pitta omit)
15g fresh ginger, peeled weight
3 fat garlic cloves, peeled
1 lemongrass stalk, halved and bruised with a rolling pin
or a little lemon zest
250ml water
1 small carrot, peeled and sliced thinly on the diagonal
100g small broccoli florets
1 head bok choi, quartered
90ml coconut milk
100g edamame or broad beans, cooked
1-1 1/2 teaspoons lemon or lime juice, or to taste
fresh coriander, to garnish


  1. Heat the vegetable oil in a medium non-stick saucepan, add the black peppercorns and onion and sauté until soft and lightly golden.
  2. Meanwhile, blend together three-quarters of the chilli with the ginger and garlic and a splash of water to make a smooth paste. Add this to the cooked onions with the lemon grass. Reduce over a moderate heat until you have only the paste, then cook over a low heat until little oil droplets appear around the pan, around 3–4 minutes.
  3. Slice the remaining chilli and add to the pan. Add the water and season. Add the carrots, cook for 5 minutes, then add the broccoli and bok choi, cover and simmer for 4–5 minutes or until they are just cooked. There should be enough water in the pan to do this, but if the pan starts to dry up, add a splash of water from the kettle.
  4. Add the coconut milk, edamame beans and lemon juice, bring back to the boil and serve garnished with the fresh coriander.
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