RED CURRY BROTH

Red Curry Broth image

Provided by Goldcrest

Categories Clear Soup

Time 25m

Yield 1-3 serving(s)

Number Of Ingredients 11

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1 large carrot, cut into matchsticks
6 -8 spring onions, sliced, white and green parts separated (scallions)
100 g about 1/2 cup firm tofu, cut into small cubes (you could substitute with an equal quantity of cooked pulses)
1/2 cup cooked brown rice (you can adjust this according to your preferences or even substitute noodles or other grains)
1 tablespoon oil
1 cup water (broth, again you adjust for your desired consistency) or 1 cup vegetable stock (broth, again you adjust for your desired consistency)
1 -2 tablespoon Thai red curry paste (or to taste)
1 tablespoon soy sauce (or to taste)
1 teaspoon sweet chili sauce (or to taste) (optional)
salt
pepper

Steps:

Heat the oil in a saucepan and stir-fry the carrots and spring onion whites for 1 minute. Add the tofu and stir-fry till the vegetables are tender-crisp.
Add the rice, soy sauce and curry paste, mix well and cook for about 1/2 a minute.
Add the stock, bring to boil and simmer for 5 minutes
Remove from heat and add the spring onion greens. Season to taste with salt, pepper and chilli sauce. Serve immediately.

Nutrition Facts : Calories 386.7, Fat 20, SaturatedFat 3.3, Sodium 1090.4, Carbohydrate 39.6, Fiber 7.4, Sugar 6.4, Protein 16.8