Thai Lamb Broth

Serves 4

Preparation time: 10 minutes

Cooking time: 15 minutes

450g cooked roast lamb or beef, cut into strips

2tsp oil

45ml green Thai curry paste

2 small sweet potatoes or parsnips, peeled and cut into small chunks

400g can coconut milk

300ml hot vegetable stock

1tbsp Thai fish sauce, optional

2tsp caster sugar

100g mushrooms, sliced

50g peas or halved green beans

100g cherry tomatoes, quartered

Freshly chopped basil leaves, to garnish

Heat the oil in a large non-stick pot (with lid) and warm the lamb or beef with the curry paste for 1-2 minutes.

Add the sweet potatoes or parsnips, coconut milk, stock, fish sauce (if used) and sugar. Stir gently. Bring to the boil, reduce the heat, cover and cook for 10 minutes.

Add the mushrooms and peas (or green beans). Adjust the seasoning, if required and cook for 3-4 minutes.

Divide the broth between four bowls, garnish with the tomatoes and basil. Serve immediately.