CHILLED ZUCCHINI NOODLE COCONUT LIME BOWLS | BCLIQUOR

Ingredients

• 2 tsp (10 ml) peanut or coconut oil, plus extra if needed
• 2 garlic cloves, minced
• ½-in (1.25 cm) piece fresh ginger root, peeled and minced
• 2 Thai red chilies, halved and seeded, plus extra for garnish
• 1 cup (250 ml) chicken broth
• 2 x 14 oz (398 ml) cans coconut milk
• 2 tbsp (30 ml) lime juice, plus extra if desired
• 1 tbsp (15 ml) brown or palm sugar
• 1 tbsp (15 ml) tamari sauce
• 2 tsp (10 ml) light-coloured miso paste
• ½ lb (250 g) fresh green or red (or a combination of ) asparagus spears, preferably thick stalks
• 1 green zucchini, about 8-in (20 cm) long
• 1 small lotus root, peeled
• 4 large radishes, trimmed
• ¼ cup (60 ml) micro arugula leaves
• ¼ cup (60 ml) salted cashews