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.
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