Thai broth recipe

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

Serves4
Preparation Time5 mins
Cooking Time10 mins
Total Time15 mins
Five A DayThree

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

WEIGHT CONVERTER

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Method

  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
Top Tip for making Thai broth

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

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