Gourmet and Healthy Recipes using Marigold Swiss Vegetable Bouillon
Soup it up with Marigold bouillon

Use it to flavour just about everything that needs a nourishing little "oomph"! 
Try it in white sauce, in mashed peas or potatoes, in cheese sauce, salad dressings, casseroles and stews. It's great in spaghetti sauce - whether tomato or bolognaise. 
As it’s totally free of ingredients which could harm the body in any way, Marigold bouillon powder is particularly recommended for people wanting a clean and healthy diet. 
Slimmers, people on cleanses, and the health-conscious love it – because it tastes so good - and it’s also recommended for people with cancer on a pure foods diet.

Here is a selection of gourmet and healthy recipes using Marigold bouillon from a variety of sources … celebrity chefs, authors of speciality cook-books and human beings alike. Some use only vegetables; in others, fish, pork, prawns, bacon, turkey or beef are included.

Click on your choice from the following list to go to your chosen recipe.   
Miso and Asparagus Soup Jill Dupleix   Vego
Carrot and Artichoke Soup Delia Smith   Vego
Chilled Prawn and Cucumber Soup Antoinette Savill   Fish + veg: Gluten-free, wheat free, low fat
Winter Smoked Bacon Soup Antoinette Savill   Bacon + veg: Gluten-free, dairy-free, wheat-free
Prawn Laksa Malaysia   Fish + veg
Pot-roast Beef + Root vegies U.K.   Meat + veg
Fish and Leek Risotto U.K.   Fish + veg
Minced Turkey Meatballs with Surprise Tomato Sauce Dr Gillian McKeith   Poultry + veg
Low-fat Oriental Pork Antoinette Savill   Pork + veg: Low Fat, Gluten-Free, Wheat-Free, Dairy-Free.
Seafood Gazpacho Australian    Fish + Veg
Goulash Soup with Dumplings Delia Smith   Beef + veg
Pomegranate Lamb Fillets with Israeli Cous Cous Emma E. Pears   Lamb + veg
Saffron Spiced Lamb Mark Kern   Lamb + veg
A Quick Seafood Laksa Mark Kern   Fish + Veg
       

 

Jill Dupleix 
MISO AND ASPARAGUS SOUP

Serves 4
Prep:
10 min
Cook: 10 min  


20g instant dashi or
Marigold Swiss vegetable bouillon powder
1 litre boiling water
8 asparagus spears or 100g mangetout
2tbsp white or red miso paste
1tbsp mirin (sweet rice wine)
1tbsp soy sauce
200g cubed bean curd

METHOD 
Combine the instant dashi or vegetable bouillon powder and boiling water in a saucepan, stirring well.
Slice the asparagus finely on the diagonal, or julienne the mangetout lengthwise.
Add the asparagus or mangetout and simmer for three minutes.
Place the miso paste in a small bowl and add a ladleful of the hot broth, whisking to get rid of any lumps.
When smooth, slowly pour the mixture back into the saucepan, whisking constantly. Add the mirin, soya and the silken bean curd.
Heat through gently without boiling and serve in small, lacquered soup bowls. It is traditional to drink the soup from the bowl.
Source: www.timesonline.co.uk/foodandwine

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Delia Smith's 
CARROT AND ARTICHOKE SOUP

Ingredients For 6-8 servings

1 lb carrots
1 lb 8 oz Jerusalem artichokes (weight before peeling)
3 oz butter
1 medium onion, peeled and roughly chopped
3 celery stalks, chopped
2.5 pints hot vegetable stock made with Marigold Swiss bouillon powder
Salt and freshly ground pepper

To garnish

6-8 teaspoons creme fraiche
Fresh flat-leaf parsley  

Method
Start by peeling and deknobbling the artichokes and as you peel them, cut them into rough chunks and place them in a bowl of salted water to prevent them from discolouring. Then, scrape the carrots and slice them into largish chunks.
Now, in a large saucepan, melt the butter and soften the onion and celery in it for 5 minutes keeping the heat fairly low.
Next, drain the artichokes and add them to the pan, along with the carrots. Add some salt and, keeping the heat very low, put a lid on and let the vegetables sweat for 10 minutes to release their juices.
After that, pour in the hot stock, stir well, put the lid back on and simmer, very gently, for a further 20 minutes, or until the vegetables are soft.
Now liquidise the soup in 2 batches, then return it to the pan. Taste to check the seasoning and reheat very gently until it just comes to simmering point.
Serve the soup in heated soup bowls, each one garnished with a swirl of creme fraiche and a few leaves of flat-leaf parsley.


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PRAWN LAKSA
  
 A noodle dish from Malaysia
 

Ingredients

Paste
1 lemon grass stalk
2-3
thai chillies, halved and deseeded
3
garlic cloves, roughly chopped
2cm
root ginger, peeled & sliced
1
large shallot, chopped
 large handful fresh
coriander, roughly chopped
1 tsp
ground coriander
2 pinches
ground turmeric

Soup
250g medium egg noodles
750g raw shell on
tiger prawns,
4 tsp
Marigold Swiss vegetable bouillon powder
1.2 litres
hot water

1 tbsp toasted sesame oil
400 ml can
coconut milk
2 tbsps thai
fish sauce
200g fresh
bean sprouts
3 bushy sprigs
mint, finely sliced
freshly chopped
coriander leaves to garnish
4
lime wedges to serve

Method 
1. Peel and devein the prawns. Reserve the heads and shells for the stock. Roughly chop the inner leaves of the lemon grass for the paste. Reserve the outer leaves for the stock.
2. Put all the paste ingredients in a blender with 4 tbsps water and whizz into a thick, slightly coarse sludge. This can be made in advance and refrigerated for up to 72 hours.
3. Cook the noodles according to the instructions on the packet. Drain and rinse under cold water. Set aside.
4. To make the broth, put all the prawn debris into a large saucepan with the reserved outer lemon grass leaves. Add the stock powder and hpt water. Bring to a boil, reduce heat and simmer , uncovered, for 15-20 minutes. Strain through a fine sieve and reserve. Discard the debris.

5. Put a very large saucepan over a low medium flame and, when it is hot, add the sesame oil. Scrape the laksa paste into the saucepan and cook for 1-2 minutes, stirring constantly.
6. Increase the heat to medium, then stir in the prawn stock, coconut milk and thai fish sauce. Cover the pan and bring the contents to a boil,then reduce the heat and simmer the broth for 15-20 minutes.
7. Add the prawns and cook them for 1 minute, uncovered, then throw in the reserved noodles and beansprouts and simmer for a further 1-2 minutes until piping hot.
8. Divide among serving bowls, sharing out the prawns evenly. Scatter with chopped mint and coriander. Serve with a wedge of lime to be squeezed over the broth.

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POT ROAST BEEF 
 
with root vegetables
 

An economical, filling and oh-so-satisfying meal in a pot. Once assembled, it needs little attention and makes its own gravy while it cooks. Delicious the next day for leftovers, as the flavours mature with time. 

Ingredients -  6
Serves
1 1/2-2kg rolled brisket
2 tbsp olive or vegetable
oil
6
shallots, peeled and left whole, or 1 large onion, roughly chopped
1 large
carrot, cut into 5cm/2inch chunks
4
celery stalks, cut into 5cm/2inch chunks
300g
swede, cut into 5cm/2inch chunks
300g
potatoes, cut into 5cm/2inch chunks
6 regular size or 1 large field
mushroom (sometimes called Portabella), cut into 1 inch chunks
300ml
vegetable stock (Marigold Swiss Bouillon)
1 tbsp
Worcestershire sauce
2 tbsp
tomato puree
1
bay leaf
3 sprigs fresh
thyme
Beurre manie made with 1 tbsp
flour and 25g softened butter
salt and freshly ground black pepper  

Prep time: 40 minutes
Cook time: 3 hours

Method
Preheat the oven to 150C/300F/gas mark 2. Heat the oil over a high heat in a large oven-proof casserole and brown the meat on all sides. Remove to a plate.
Add the shallots or onion, carrot and celery to the casserole and fry until beginning to go brown at the edges, about 5 minutes. Place the meat on top of the vegetables and add the swede, potatoes and mushrooms.
Make up the stock, add the Worcestershire sauce and tomato puree and pour over the roast. Add the bay leaf and thyme, salt and pepper and bring to the boil. Secure with a tight-fitting lid and cook in the oven for 2 1/2 to 3 hours.

After the cooking time, drain off the liquid, arrange the meat and vegetables on a serving platter and keep warm. Make the beurre manie by mixing the butter and flour to a paste. Bring the liquid to the boil and whisk in the beurre manie to thicken the sauce. Taste for seasoning and serve with the pot roast.
Source: http://www.ivillage.co.uk/food/
 

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Antoinette Savill's

CHILLED PRAWN AND CUCUMBER SOUP


(This recipe is Ultra Low Fat, Gluten Free, and Wheat Free.)

This is a simple summer soup, refreshing and light but smart enough for entertaining. A sort of prawn gazpacho without the fat and calories! Please keep this soup in the refrigerator until needed, as shellfish can be so susceptible to the effects of hot sunshine.
Serves 6-8

1.75 large cucumbers, peeled and diced
400ml gluten free vegetable stock (bouillon) or cold water
125ml/0.5 cup of chilled tomato juice
1 red chilli, seeded and finely chopped
12 cloves of garlic, peeled and crushed
500ml/2 cups of fat-free natural yogurt
225g/2 cups of peeled and chopped cooked prawns (shrimp), chilled
Salt and freshly ground black pepper
2 tablespoons of chopped fresh mint leaves
0.25 of a large cucumber kept whole for decoration
6-8 whole cooked prawns (shrimp) for decoration

Put the diced cucumber into a food processor with the stock (bouillon) or water, and process until it becomes a fine puree.
Transfer the mixture to a large serving bowl and stir in the tomato juice, chilli and garlic. Mix in the yogurt, chopped prawns (shrimp), salt and pepper, chopped mint and taste it!
Cover the soup with cling film (plastic wrap) and chill for a couple of hours to allow the flavours to develop.
Decorate the chilled soup before serving. First, wipe clean the skin of the remaining cucumber quarter, then cut it into 12-16 thin slices. Place two overlapping slices of cucumber in the center of the soup and place one of the reserved prawns (shrimp) on top.

Source: The Gluten, Wheat & Dairy Free Cookbook, by Antoinette Savill
See her website www.allergywatchers.com 

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 FISH AND LEEK RISOTTO 
 

Ingredients:
knob of butter
a little olive oil
a glass of very dry white wine
prepare about 0.5 lt of
Marigold bouillon
about 0.5kg of undyed smoked cod, or haddock
three fat leeks
a couple of cloves of garlic
Risotto rice (such as vialone nano)
black pepper to season
chopped chives to garnish

Preparation
Melt the butter with the olive oil in heavy-bottomed pan and sweat the chopped garlic until it starts to go transparent.
Add the rice, coating it in the buttery garlic.
Toast it for a minute or two until it's all warm then tip in the wine, and sizzle.
Add pepper.
When nearly all the wine is evaporated, start adding hot stock, a little at a time - standard risotto method.
About seven minutes in, add the finely chopped leeks.
About 12 minutes in, add the fish, which should be cubed.
(Cod is better than haddock because it has less tendency to flake into little pieces, but either tastes great).
By the time the fish is cooked, the rice should be done to perfection.
Some chopped chives garnish this well if you happen to have them around.

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Antoinette Savill's

WINTER SMOKED BACON SOUP


(This recipe is Gluten Free, Dairy Free and Wheat Free.)

The onset of another wet and windy day lured me to my store cupboard.
With nothing more than a can of beans, I decided to conjure up a comforting soup to revive my flagging spirits.

Serves 8
1 large onion, peeled and finely chopped
1 large carrot, peeled and finely chopped
3 tablespoons of olive oil
6 thick slices of rindless smoked back bacon, chopped
4 large cloves of garlic, peeled and crushed
2 bay leaves
1.25kg/6 cups of canned butter (lima) beans drained, or 500g/2.5 cups of dried butter (lima) beans, soaked in water for 5 hours, drained and boiled for 10 minutes
1.5 tablespoons of gluten-free vegetable stock (bouillon)
2 litres water
1 tablespoon of chopped parsley
1 tablespoon of chopped sage
Black pepper and grated nutmeg
Salt if needed
A few drops of gluten-free chilli sauce/oil

Cook the onion and carrot in the oil in a medium saucepan until slightly soft. Add the bacon, followed by the garlic and bay leaves and cook for 3 minutes. Stir in the beans. Pour over the water, add the stock (bouillon) powder and bring to the boil. Add half the chopped parsley and sage, plenty of seasoning and chilli sauce/oil to taste.
Reduce heat and simmer for 40 minutes. Cool slightly before liquidizing to a smooth puree.
Return to the pan and reheat. Serve in warm bowls with the remaining herbs sprinkled over.
Source: The Gluten, Wheat & Dairy Free Cookbook, by Antoinette Savill
See her website www.allergywatchers.com 

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 MINCED TURKEY MEATBALLS with SURPRISE TOMATO SAUCE

 Dr Gillian McKeith
Author of You Are What You Eat Cookbook

Serves 4  
For the meatballs:
500g fresh turkey mince, preferably organic or free range
1 medium onion, peeled and finely chopped
1 plump garlic clove, peeled and crushed 1 small bunch (about 20g) fresh coriander, finely chopped
1/2 tsp
organic “wheat-free” vegetable bouillon powder

For the sauce:
400g can chopped tomatoes
1 garlic clove, peeled and chopped
1 medium onion, peeled and roughly chopped
1 celery stick, trimmed and thinly sliced
1 large carrot, peeled and thinly sliced
1 sweet potato, peeled and cubed
1 leek, trimmed and finely sliced
1 courgette, trimmed and cubed
1 bay leaf (optional)

Place all sauce ingredients in a large saucepan. Fill empty can from the tomatoes with cold water and pour over vegetables. Bring to boil, then reduce the heat and simmer gently for 25-30min until vegetables are tender and sauce is thick, stirring regularly.

Meanwhile, preheat oven to 200C/Gas 6. Place turkey mince in a large bowl and, using clean hands, mix thoroughly with the onion, garlic, coriander and bouillon powder. Form mince mixture into 20 small balls and place on a baking tray lined with foil. Bake for 10min, then remove tray and carefully turn meat balls. Return to the oven for a further 10min until the turkey is lightly browned and cooked through. Allow cooked sauce to cool for 5min. Discard bay leaf, if using, and carefully blend sauce until smooth. Return to pan and stir in meatballs. Heat through gently together until sauce is hot. Serve with a crisp, crunchy raw salad. 
Source: www.timesonline.co.uk

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Antoinette Savill's
LOW-FAT ORIENTAL PORK



(This recipe is Ultra Low Fat, Gluten Free, Wheat Free and Dairy Free.)

A number of Chinese dishes contain monosodium glutamate, which has wheat in it. Unfortunately, this makes it a no-no for Coeliacs and prevents them being able to enjoy their local Chinese take-away. This recipe has no MSG and as it doesn’t use any oil, it is also an excellent low-fat dish if you feel like a Chinese-style treat!

Serves 4

1 red onion, peeled and finely chopped
300ml/1.25 cups of water
300ml/1.25 cups of gluten-free vegetable stock (bouillon)
300ml/1.25 cups of unsweetened pineapple juice
Salt and freshly ground black pepper
2 tablespoons of tomato ketchup
2 small carrots, peeled and cut into matchsticks
1 red pepper, cored and thinly sliced
1 yellow pepper, cored and thinly sliced
1 mild or hot red chilli, seeded and thinly sliced
2 cloves of garlic, peeled and crushed
1 tablespoon of grated root ginger
400g/2 generous cups of stir-fry lean pork pieces, all visible fat removed
285g mangetouts (snowpeas), trimmed
2 tablespoons of gluten-free dark soy sauce
1 tablespoon of gluten-free cornflour (cornstarch)
1 tablespoon of wine vinegar
Chopped fresh coriander (cilantro) leaves to decorate

Put the onion and water into a non-stick frying pan (skillet) or wok, and bring to the boil over high heat. Cook the onion until the water has evaporated, then add the stock (bouillon) and pineapple juice. Season with salt and pepper, stir in the ketchup and add the carrots, peppers, chilli, garlic and root ginger. Cook for 5 minutes, then add the pork, mangetouts (snowpeas) and soy sauce.
Cook for 3-4 minutes, stirring the ingredients frequently to make sure that they are evenly cooked and coated with the sauce.
Mix the cornflour (cornstarch) and vinegar together. Stir this into the mixture and cook until the sauce is thick, clear and coating all the ingredients.
Sprinkle with chopped fresh coriander (cilantro) leaves and serve immediately with boiled rice or boiled rice noodles.

From The Gluten, Wheat & Dairy Free Cookbook, by Antoinette Savill. She includes Marigold yeast-free and gluten-free vegetable stock (bouillon) powder in her list of staple ingredients to stock in your kitchen.
See her website www.allergywatchers.com

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SEAFOOD GAZPACHO
 

Preparation time: 30 mins  Cooking time: 40 mins
1-2 hours chilling time

Serves 4 

1kg firm ripe Roma tomatoes
6 garlic cloves, unpeeled
1 Tbsp olive oil
1 tsp sea-salt flakes
1 tsp sugar
1 orange
Extra 1 Tbsp olive oil
1 red onion, chopped
1 cup vegetable stock (suggest Marigold Swiss Vegetable Bouillon)
1 cup
white wine
½ bunch lemon thyme
Extra 1 cup white wine
Extra
½ bunch lemon thyme
12 mussels, cleaned
12 large green prawns, peeled and de-veined
2 small whole cleaned calamari tubes, cut into rings

1. Preheat oven to 160°C.
Line a large oven tray with baking paper.
Cut the tomatoes in half, place cut-side up on prepared tray.
Add the garlic to the tray, and sprinkle tomatoes and garlic with oil, salt and sugar.
Bake for 25 minutes.

2. Using a vegetable peeler or small sharp knife, peel the orange, and then juice it. Place extra oil in a medium heavy-based pan, add the onion and cook over a low heat until the onion is soft. Add the stock, white wine and orange peel, stir, add thyme, bring slowly to the oil, reduce heat and simmer for 8-10 minutes. Remove from the heat. Take out and discard the thyme and the peel, then set aside stock mixture.

3. Place the extra wine and extra ½ bunch of thyme in a large heavy-based pan. Bring to the boil, reduce to a simmer, add the mussels, cover and cook them until they open. Remove the mussels and set aside. Add prawns and calamari to wine mixture, cover and cook for 1-2 minutes, remove seafood and set aside.

4. Put the stock mixture, wine mixture, tomatoes, garlic and orange juice in a food processor and process until smooth. Place in a large bowl and refrigerate for 1-2 hours or until cold. Pour into a serving bowl and add the seafood mixture.

Source:  Better Homes and Gardens magazine, Christmas 2005

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GOULASH SOUP WITH DUMPLINGS

Delia Smith I've always loved the goulash flavours of beef, tomatoes and spicy paprika and this soup is certainly a great 'winter warmer'. In fact, it's a meal in a bowl so no need for a main course, just some bread and cheese to follow.

Serves 4-6

450g (1lb) braising steak
1-2 Tbs olive oil
1 large onion, chopped small
1 Tbs plain flour
2 Tbs hot paprika, plus a little extra for sprinkling
½ tsp dried marjoram, if available
½ tsp caraway seeds
1 garlic clove, crushed
400g (14oz) tinned Italian chopped tomatoes
1.5 litres (2½ pints) beef of vegetable stock (suggest using Marigold)
1 teaspoon tomato purée
450g (1lb) potatoes, peeled and cut into 1cm (1/2 in) cubes
1 green or red pepper, deseeded and chopped

150ml (5 fl oz) soured cream
                                            

Begin by trimming and cutting the meat into ½ inch (1 cm) pieces.
Then heat the oil in the casserole and fry the meat in batches over a high heat until well browned, removing it to a plate as it is ready.
Now stir in the onion, adding a little extra oil if needed.
Cook the onion over a medium heat for about 5 minutes or until it's lightly browned, stirring now and then.
Then return the meat to the casserole and sprinkle in the flour, paprika, marjoram (if using), caraway seeds and garlic and season with salt.
Stir well and cook for a minute before adding the tomatoes and stock.
When it comes to simmering point, cover and continue simmering very gently for 45 minutes.


After that, take the lid off and stir in the tomato purée, followed by the potatoes and chopped pepper, then bring the goulash back to a simmer and cook gently, covered, for 10 minutes, stirring occasionally.

Then, to make the dumplings, mix the flour and shredded suet in a bowl, season with salt and pepper, and add enough cold water (6-8 tablespoons) to make a smooth elastic dough.
Transfer the dough to a lightly floured board and divide it into 12 small dumplings, pop them on to the soup – don't press them down, though, just let them float.
Then put the lid back on and simmer for a further 25 minutes.
Taste to check the seasoning and ladle the goulash into six warmed, deep bowls, making sure everyone has 2 dumplings. Finish each one with a spoonful of soured cream and a sprinkling of paprika.


This recipe first appeared in The Delia Collection: Soups.

See her website:
www.delia.co.uk

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POMEGRANATE LAMB FILLETS WITH ISRAELI COUS COUS

 

Emma E. Pears

 

Serves 4

Lamb
10 lamb fillets
1/3 cup Cortas Pomegranate concentrated juice
¼ cup York olive oil
1 tsp Ras El Hanout
½ lemon, juiced
Horizon Salt flakes
1 large sweet potato, diced
½ cup pine nuts, toasted

Combine all ingredients - except sweet potato and pine nuts - in a bowl.
Mix to coat all fillets, and leave overnight if possible or 2 hours.

Heat oven to 170°C.
Coat sweet potato in olive oil, and then bake in a roasting pan for 15 minutes.
Take the pan from the oven, move the sweet potato to the side, and lay the lamb fillets in the centre and sprinkle with Horizon salt.
Return the pan to the oven and bake for 15 minutes or until the lamb is cooked to your liking.
While the lamb is roasting, prepare and cook the couscous.

Israeli Couscous
2 cups Israeli couscous
3 Tbs York olive oil
1 onion, finely diced
2 cloves garlic, crushed
2 Tbs Marigold Bouillon vegetable stock powder
4 cups water, boiled
pinch Krokos saffron
pepper, ground

Steep the saffron in two tablespoons of cool water; set to the side.
In a 2 litre saucepan sauté the onion in oil until just soft.
Toss in garlic and fry gently, do not brown.
Pour 4 cups of boiling water into a heatproof jug, stirring in the stock powder.

Roll the couscous around in the saucepan, with the onion, and cook until lightly browned.
Stir in the stock, saffron and ground pepper, then cover and simmer for 8-10 minutes.
Lift lid and check to determine if the couscous is al dente.
Remove lamb and sweet potato from the oven and rest in a warm spot while you finish the couscous.

Slice the lamb fillets on an angle.
Place a hearty serving of couscous on the centre of a plate and lightly pile the lamb and sweet potato on top.
Drizzle any juices from the lamb over and scatter with torn flat leaf parsley and pine nuts.
Serve with a rocket and green leaf salad.

Source: www.thegrocer.com.au

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SAFFRON SPICED LAMB

 

Serves 4-6 

¼ cup oil
1 chopped onion
4 cloves garlic, chopped
1 tablespoon of chopped fresh
ginger
Tablespoon turmeric
Tablespoon star anise powder
Teaspoon
chilli powder
2 tablespoons cumin
Good pinch saffron threads
250 grams Roma tomatoes, chopped
800 ml
water
1 tablespoon Marigold bouillon powder
2 teaspoons sugar
Teaspoon salt
200ml sour cream
Chopped fresh coriander
1 kg boned-out shoulder of lamb cut into cubes

In a 5-litre heavy-bottomed saucepan, heat the oil.
Fry the onion with the garlic and ginger until onions are soft.
Add the spices (saffron, cumin, turmeric, star anise); fry until fragrant.
Add the tomatoes. Cook 2 minutes.
Add beef and brown.
Stir in Marigold.
Add the water. Simmer for an hour or until meat is soft.
Add the sugar and salt. Turn off.
Stir through sour cream.
Serve with rice, topped with chopped fresh coriander.

Source: Mark Kern, Bush Rock Café, Australia

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A Quick SEAFOOD LAKSA
 

Serves 4

500 grams green prawns
500 grams fish – firm fillets, cubed
1.5 litres water
6 teaspoons Marigold bouillon powder
1 stalk bruised lemon grass
Teaspoon Sambal Oleck
Tablespoon hot chilli paste
4 spring onions, thinly sliced
Teaspoon turmeric
1 pack vermicelli noodles
1 250ml can coconut milk 

Put everything except the fish and prawns into a large heavy-based saucepan.
Bring to a boil, then simmer for 5 minutes.

Add vermicelli noodles. Cook 3 minutes.

Add fish and prawns. Cook 2 minutes.

Add coconut milk.

Serve with bean sprouts and shredded lettuce.

Source: Mark Kern, Bush Rock Cafe, Blue Mountains, Australia