Indonesian-Style Fiery Meat-Free Chick'n Broth

Boil a full kettle

Chop your creamed coconut roughly (if required!)

Dissolve your chopped creamed coconut in 300ml [450ml] [600ml] boiled water – this is your coconut stock

Add your basmati rice and coconut stock to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving – this is your coconut rice

Meanwhile, peel and roughly chop your shallots

Peel (scrape the skin off with a teaspoon) and roughly chop your ginger

Peel and roughly chop your garlic

Chop your red chilli[es] roughly

Add the chopped shallot, ginger, garlic and ground turmeric to a food processor with the chopped red chilli and chilli flakes (can't handle the heat? Go easy!) and 2 tbsp [3 tbsp] [4 tbsp] cold water

Blitz into a paste – this is your fiery sambal

Tip: No food processor? Chop everything up as finely as you can and mix it together!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the fiery sambal and cook for 2 min or until fragrant

Whilst the fiery sambal is cooking, dissolve your tamarind paste in 300ml [450ml] [600ml] boiled water

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar and your soy sauce and stir it all together – this is your tamarind stock

Once fragrant, add the tamarind stock to the pan with the fiery sambal and give everything a good mix up

Bring to the boil over a high heat and add your meat-free chick'n and blanched edamame beans

Cook for 3-4 min or until the meat-free chick'n is warmed through and the edamame beans are tender with a bite – this is your Indonesian-style fiery meat-free chick'n broth