Green Curry Broth
by Vickie de Beer
fromClever Cooking
This vibrant and aromatic soup is perfect for those following a low-carb or sugar-free diet. Store-bought pastes may contain sugar, so crafting your own ensures a healthier, flavourful base. For extra heartiness, add meatballs, making this dish a satisfying meal.
Introduction
I use homemade Thai Green Curry Paste and Chicken Broth for this flavourful soup. Good-quality store-bought curry pastes are a handy standby, but they are likely to contain sugar, so rather make your own if you follow a low-carb or sugar-free diet. If you prefer a meatier soup, add 10–12 cooked meatballs before serving. This recipe makes ± 2 litres.
Ingredients
Method
Heat the olive oil and sesame oil in a large saucepan over medium heat. Add the onion and green curry paste and cook for 2–3minutes, until soft and fragrant. Add the chicken broth and coconut milk, reduce the heat to low and simmer for 10minutes.
Add the baby spinach leaves, cabbage ribbons, spring onions, soy sauce and fish sauce. Simmer for 15minutes, then check the seasoning, adding a pinch of salt if needed. (If adding meatballs, add them after about 10minutes.)
If serving immediately, top with the coriander leaves and toasted sesame seeds. Otherwise, leave to cool completely before decanting into containers for freezing.
Notes
Add precooked meatballs near the end of the cooking time and simmer for 6–7minutes, until heated through. When serving, make sure each portion contains a few meatballs.
Trim the cabbage to remove any hard white stalks, as these won’t soften during the cooking process.
