Award Winning Food, Drink & Travel Magazine

TheTaste.ie
Thai Broth
Share on facebook
Share on twitter
Share on whatsapp
Share on linkedin

Thai Broth with Pak Choi Recipe by Neven Maguire

This is spicy and refreshing broth that is found on the menu of all Thai restaurants and I was taught to cook whilst on holidays in Thailand with my wife Amelda. This one is made with prawns but it is also delicious made with chicken. Replace with 200g (7oz) of boneless, skinless chicken that has been thinly sliced. Recipe serves 6-8.

Ingredients:

600ml (1 pint) chicken stock
2 x 400g (14oz) tins of coconut milk (preferably Thai Gold)
juice of 1 lime
50g (2oz) shiitake mushrooms, thinly sliced
20g (¾oz) fresh galangal, peeled and sliced
2 lemongrass stalks, trimmed and chopped
3 kaffir lime leaves (fresh or dried)
2 tbsp Thai fish sauce (nam pla)
1 tbsp sweet chilli sauce
2 tsp tomato purée
1 tsp light brown sugar
1–2 crushed dried bird’s eye chillies
200g (7oz) or raw peeled king prawns
1 head of pak choi, thinly sliced
good handful of fresh coriander leaves, to garnish
chilli oil, for drizzling

Method:

1. Heat the stock in a pan. Add the coconut milk, lime juice, mushrooms, galangal, lemongrass, lime leaves, fish sauce, sweet chilli sauce, tomato purée, sugar and dried chillies to taste.
2. Bring to the boil, stirring to combine, and simmer for 5 minutes, then taste and adjust as you think necessary – you may think it needs a little extra of something.
3. Pass the soup through a fine mesh sieve into a clean pan. Add the prawns and pak choi and bring back to the boil.
4. Reduce the heat and simmer gently for about 5 minutes, until the chicken is tender and the vegetables are cooked through.
5. Ladle into deep warmed bowls and garnish with coriander and a drizzle of chilli oil, the amount you add depends on how you like your food.

Thai Broth

RECIPE FROM ‘HOME ECONOMICS FOR LIFE’ BY NEVEN MAGUIRE

Neven MaguireCan’t cook? Won’t cook? This fantastic new cooking bible presents Neven’s selection of the only 50 recipes you need to know – and how to make them right.

You’ll discover how to make a good tomato sauce, how to dress a salad, roasting techniques and how to make stock from the bones, the art of brown bread, the trick for perfect scrambled eggs, formulas for sauces and soups and easy-to-make cakes and treats.

Every recipe is broken down into easy-to-follow step-by-step bites, ready for you to master. So pledge to learn one recipe a week and by this time next year, you’ll be certified in Home Economics for Life!

Recently Added

 Receive regular updates, special offers, reviews, competitions and much more..