Thai Broth

November 29, 2017

 

This is a brilliant winter warmer. So nourishing and tasty. It's a great way of getting your 5 a day in one meal and ideal if you happen to be counting the calories. 


I've used a packet of stirfry veg, which admittedly is a bit of a cheat but we all lead busy lives so what's the harm? I think they're great. There are different varieties on the market so find the one that have all your favourite veggies in it. 

 

If you want something more substantial add noodles or rice. And if you don't have all the ingredients listed you can add whatever you have left in the fridge or spices from the cupboard. You can't really go wrong. Enjoy!

 

 

INGREDIENTS

160g of Mix Vegetable Stirfry

75g of Smoked Extra Firm Tofu

300 ml of cold water
Half a tsp of chilli flakes

50g of mushrooms

1 clove of garlic, finely diced

3cm of Root Ginger, peeled and finely diced

1 tsp of Thai Red Curry Paste

1 tbsp of Soy Sauce

2 tsp of Bouillon

Handful of chopped Coriander

15g of Cashew Nuts, crushed 

 

 

METHOD

Simply put all ingredients, except for the coriander and nuts, into a saucepan and bring to the boil.

 

Gently simmer for 3-4 minutes until the mushrooms are cooked through but so the stirfry vegetables still have a bit of crunch (al dente).

 

Serve immediately and don't forget to scatter over the coriander and nuts.

 

 

FLEXI TWEAKS

If you fancy some meat, bite-sized chicken pieces would work well. Put 150g in a minute before the veg to ensure everything cooks at the right time. Do check that there are cooked all the way through before serving.


If you fancy some fish, prawns would work well. Put 150g of cooked prawns into the mix during the last minute of cooking, or raw prawns for the last 2 minutes of cooking. Just be careful not to over cook them or they will shrivel up and turn rubbery.

 

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