Fragrant Thai Broth
- One 500g pack of ready-made Thai broth, frozen, with lemongrass, ginger, tamarind, kaffir lime leaves, red chilli, coriander and fish sauce
- Defrost it overnight in the fridge, or melt the frozen block gently in a pan
- Bring it to a simmer, drop in a handful of raw king prawns and give them 3–4 minutes, until pink right through
- Enough for two bowls of hot and sour soup, or a generous one with noodles
Thai broth in the tom yum style is hot, sour, salty and fragrant all at once. The sourness here comes from tamarind and lime juice, the perfume from lemongrass and lime leaf, and the backbone from a splash of fish sauce.
It's made for prawns, and since it's frozen it can live in the freezer right next to them. Our XXL raw peeled king prawns are the obvious partner, about eight of them for two bowls, though chunks of cod, mussels or squid all behave themselves in it too. Add rice noodles, a few mushrooms and a fistful of coriander and it's a full supper (chopsticks optional, slurping encouraged).
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Product Details
- One 500g pack of ready-made Thai broth, frozen, with lemongrass, ginger, tamarind, kaffir lime leaves, red chilli, coriander and fish sauce
- Defrost it overnight in the fridge, or melt the frozen block gently in a pan
- Bring it to a simmer, drop in a handful of...
- One 500g pack of ready-made Thai broth, frozen, with lemongrass, ginger, tamarind, kaffir lime leaves, red chilli, coriander and fish sauce
- Defrost it overnight in the fridge, or melt the frozen block gently in a pan
- Bring it to a simmer, drop in a handful of raw king prawns and give them 3–4 minutes, until pink right through
- Enough for two bowls of hot and sour soup, or a generous one with noodles
Thai broth in the tom yum style is hot, sour, salty and fragrant all at once. The sourness here comes from tamarind and lime juice, the perfume from lemongrass and lime leaf, and the backbone from a splash of fish sauce.
It's made for prawns, and since it's frozen it can live in the freezer right next to them. Our XXL raw peeled king prawns are the obvious partner, about eight of them for two bowls, though chunks of cod, mussels or squid all behave themselves in it too. Add rice noodles, a few mushrooms and a fistful of coriander and it's a full supper (chopsticks optional, slurping encouraged).
- Cooked
