Thai broth

(11 ratings)

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Thai broth
Thai broth
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Costs: Mid-price

Enjoy this simple Thai soup when the vegetables are fresh in summer or all year round with frozen peas and beans.


  • 2 tbsp vegetable oil
  • 100g mushrooms, sliced
  • 600ml vegetable stock
  • 400ml can of coconut milk
  • 1 green chilli, de-seeded and diced
  • 1 red chilli, de-seeded and diced
  • 4 cm piece of fresh ginger, grated
  • Bunch of coriander leaves and stalks
  • 3 fresh basil leaves
  • 1 tbsp sugar
  • 1 lime
  • 100g fresh or frozen green beans
  • 100g frozen peas
  • 100g frozen king prawns

This works well with either fresh or frozen ingredients so take your pick!


  1. Cook the mushrooms in vegetable oil for 3-4 minutes until soft. Put to one side
  2. Put the coconut milk, chillies, ginger, chopped coriander stalks, basil and sugar in a pan with the zest and juice of the limes and vegetable stock, then add the prawns. Bring to a gentle simmer for 5 minutes
  3. Decorate with the coriander leaves and serve

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  • 4
(11 ratings)

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