Thai Broth

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Thai Broth

Remember that leftover dumpling filling I made meatballs out of??? Well, Sarah Jay Kinnear suggested a broth. I have my go-to Thai broth that I use for all sorts of recipes. You don’t need the meatballs, you can use Prawns, a nice piece of fish or even mini chicken fillets. It’s versatile and so easy. Follow the photos to guide you through the steps and watch out for the surprise ingredients.

Thai Broth

Instructions

  • Ingredients
  • Grate about 2 heaped tsps of ginger, slice 4-5 spring onion, chop 2 chillis, finely chop 2 garlic cloves.
  • Add a splash of olive oil to big pot and fry spring onion for 1 min
  • Add 2 X Tbls yellow Thai curry paste. You can use red or green if you don't have yellow fry to incorporate into spring onion about 1 min
  • Add ginger chilli garlic fry 1 minute
  • Add 2 Tbls stalks of coriander and tsp of palm sugar
  • And 2 Tbls Thai fish sauce
  • Squeeze of lime
  • Add 2 Tbls chicken stock. I like to Ina Parkman one
  • My recipe calls for 2L water. I used 1,5L because I didn't add the roasted chicken wings because I didn't have those. When I do use the roasted chicken wings I add them at this stage. I then remove the wings after about 20 minutes. These just intensify the flavours and body. They are nice to have but not essential. I strip the meat off the wings and add that back to the broth.
  • Add 5 lime leaves.
  • My good friend Jacky Dewar Heyman brought this back from her travels to France as a gift for her foodie friend. I added 1 drop.
  • This is added to the broth at the end you can use any type of noodles.
  • Add 1 tin of coconut cream and gently simmer for 5 minutes
  • Chop a big handful of baby spinach add to the broth and stir through
  • Add handful of chopped coriander. Stir through the broth
  • Check seasoning. I added 1 tsp hymalayan salt
  • If the meatballs / pork dumplings are cold add them to the broth to heat through
  • Serving suggestion
  • Pour broth into deep bowls
  • Enjoy with your favorite people 
  • This recipe was inspired by an Australian Women's Weekly cook book that I bought in the 90's when I first got married. I write on any paper I can find. I seriously need to write this out on better paper. For now this will have to do.
Course: Dinner, Main Course, Soup
Keyword: Thai

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