Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, thai vegetable broth. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Thai Vegetable Broth is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Thai Vegetable Broth is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook thai vegetable broth using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Thai Vegetable Broth:
- Make ready 1/2 lemon grass, sliced
- Take 1 cm fresh ginger root, peeled and sliced into matchsticks
- Get 75 g mushrooms, sliced
- Prepare 50 g babycorn, sliced
- Get 40 g mangetout, ends trimmed and cut in half
- Get Juice of 1/2 a lime
- Get 2 tbsp fresh coriander, finely chopped
- Get 1 tbsp light soy sauce
- Make ready 1/2 red chilli, deseeded and finely diced
- Get 400 ml vegetable stock
Instructions to make Thai Vegetable Broth:
- Add the mushrooms, chilli, ginger and 2 tablespoons of the stock to a lidded saucepan. Cover and cook on medium-high for 4 minutes. Stir occasionally.
- Add the rest of the stock, the soy sauce and baby corn. Cover and cook for another 3 minutes.
- Add the mangetout and cook for another 2 minutes.
- Add in the lime juice into the soup. Ladle into a bowl and serve with sprinkled coriander (I only had frozen coriander so I added it into the soup in step 3).
So that’s going to wrap it up with this special food thai vegetable broth recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
