Ingredients
Method
- 400ml Coconut milk
- 3 Cloves of garlic
- 1 Red chilli
- 2 Limes
- 1/2 tsp Fish sauce
- 2 Tbsp Soy sauce
- 2 Tbsp Caster sugar
- 1 Vegetable cube / stock pot
- 1 Tbsp Thai red curry paste
- 2 Banana shallots
- Punnet of mushrooms
- Handful of spring greens
Method
- . Pour the coconut milk into a large pan, add a tin full of water and the stock pot/cube.
- Peel and roughly chop the shallots, garlic, red chilli and add to the pan with the sugar. Peel one lime, juice both limes and add to the pan. Bring the liquid to a boil then leave to simmer for 20 minutes creating the broth.
- Take the pan off the heat and sieve the broth into a bowl. Discard the aromatics and place the broth back in the pan and gently simmer.
- Add soy sauce, Thai red curry paste and fish sauce and cook for a further 5 mins.
- Chop the mushrooms and finely sliced greens and add to the broth. Cook until the mushrooms are ready then serve!
30 Minutes
V - Can be Vegetarian, substitute regular fish sauce with vegetarian equivalent.
V - Can be Vegetarian, substitute regular fish sauce with vegetarian equivalent.