Thai broth recipe

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serves:

4

Spice:

Medium

5-a-day:

3

Prep:

5 min

Cooking:

10 min

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

Ingredients

  • 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

Method

  • Cook the mushrooms in vegetable oil for 3-4 minutes until soft. Put to one side

  • 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

  • Decorate with the coriander leaves and serve

Top tip for making Thai broth

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

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(43 ratings)
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