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
- 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
- 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.