Thai broth recipe

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serves: 4
5-a-day: 3
Prep: 5 min
Cooking: 10 min
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  • 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


    • 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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