Stunningly light, fresh and fragrant this is a fabulous recipe. It provides warmth, nourishment and such a boost of bright flavour all the while being very light and full of satiety. At under 400 calories a bowl this is ideal to have for dinner and then have a second batch for lunch the next day. This can be made milder with a tablespoon less green curry paste. I hope you love this one as much as I do. Why not make a batch and bring a bowl to your bestie.
Thai Green Curry Broth
A glowing bowl of light and flavourful broth to satisfy the most intense of flavour cravings
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Servings: 4
Ingredients
Ingredients
- 1 tbsp oil
- 1 red onion
- 3 tbsp green curry paste
- 750 mls stock stock pot and water
- 1 stalk lemon grass
- 5 cm piece of ginger
- 4 kaffir lime leaves
- 2 cloves garlic
- 1 tin low fat coconut milk
- 3 tbsp fish sauce
- 1 tbsp brown sugar
- 180 g rice noodles
- 250 g chicken cooked and shredded
- 250 g tender stem broccoli
- 150 g sugarsnaps or mange tout
- 100 g spinach
- 150 g bean sprouts
- 1 lime
- 3 big handfuls basil
- 2 handfuls fresh coriander
- 75 g peanuts finely crushed
Instructions
How To
- Prepare the vegetables. Wash the spinach, sugar snaps and broccoli. Finely peel and dice the onion, garlic and ginger. Smash the bottom half of the lemon grass.
- Heat the oil in a large saucepan. Over a low to medium heat sauce the onion for 10-15 minutes. When golden and softened add the garlic, ginger and lemon grass and allow them to cook further for another 3/4 minutes.
- Add in the curry paste next and cook for about 2 minutes. Make the hot stock, fish sauce and brown sugar. Pour in the stock, coconut milk and add in the tender stem broccoli, Allow this to simmer for 4/5 minutes then drop in the sugar snaps and cook for another 3 minutes.
- Using a ladle remove 1 mug of the broth. Transfer to a blender with the 2 big handfuls of basil and handful of fresh coriander. Blitz until smooth and a vibrant green colour. Stir this back into the rest of the broth and add in the cooked shredded chicken and the spinach.
- Take a clean spoon and do a taste test for balance of flavour. It may need a little more salt, or sugar. Add accordingly.
- To serve: About 2 minutes before serving, plunge the rice noodles and bean sprouts into the broth and allow them to soften. Using a ladle spoon the broth into deep warm bowls. Top with a garnish of lime wedge, scallion, fresh basil or coriander and the crushed peanuts.
Notes
This can be made vegetarian by excluding the chicken entirely or replacing it with crispy tofu.
Soba noodles are made from buckwheat and can be a lovely addition. They may need slightly longer cooking than the rice noodles.
The base broth can be made in advance and frozen. Do not add the noodles until you are serving.
Thai basil is exceptional in this if you can find it.
Kaffir lime leaves can be bought dried in most supermarkets or frozen from the Asian supermarkets
