- A tin of coconut milk
- 1 stem of lemon grass
- 1 thumb of ginger
- 1 pear
- 2 large handfuls of baby leaf spinach
Pour your coconut milk into a sauce pan.
Bash your stem of lemon grass flat with a rolling pin or the bottom of a heavy glass. Strip away the tough, outer layer or two. Finely chop 1 heaped tsp of lemon grass.
Peel and grate 1 tsp ginger. Tumble these aromatics into a pot with the coconut milk. Gently simmer for 5 mins.
Peel, core and roughly chop your pear. Give your spinach a good wash. Pile them in with the coconut milk. Swirl through. Blend till smooth. Taste. Season as needed. Add a little more lemongrass, ginger or salt as needed.
TIP: Use any remaining lemongrass or ginger to make a soothing tea.