Thai vegetable broth
This broth is sumptuously spiced and seasoned without being overly spicy. Despite being a meat dish, the broth is quite light but heavy on flavor!
Equipment
- 1 pan
Ingredients
- 1 tbsp Oil
- 1 tsp cilantro seeds
- 1 tsp cumin powder
- 10½ oz Baby carrots, cut into 1¼ inch pieces
- 8 oz Button mushrooms
- 1 tin coconut cream
- 3 tsp palm sugar
- 1 tbsp Lime juice
- 1 tbsp Thai basil, finely chopped
- 1 tbsp Roasted peanuts
Instructions
- Heat oil in pan over. Add coriander, cumin, cloves, fennel and cardamom. Cook for a couple of minutes.
- To a food processor, add the paste ingredients along with the spices. Process till smooth.
- Heat oil in a pan, add spice paste. Cook for 2 minutes.
- Add the veggies, cinnamon sprig, leaf and about 2 cups water. Bring mixture to a boil.
- Reduce heat and simmer, keeping the mixture covered, for half an hour. Vegetables should be cooked.
- Fold through the cream and cook, for a few minutes, until thick.
- Sprinkle in the lime juice, sugar and basil. Serve topped with peanuts!
Video
Notes
When making Thai vegetable broth, it's important to use fresh ingredients and to simmer the broth for an extended period of time to allow the flavors to meld together.