Green Curry Broth
Ingredients
The broth
-
1
tablespoon
coriander seeds
-
1½
teaspoons
whole cumin seeds
-
2
tablespoons
coconut oil, clarified butter, or olive oil
-
4
medium
shallots, thinly sliced
-
4
cloves
garlic, finely chopped
-
4
small
serrano chile peppers, thinly sliced
-
3
stalks
lemongrass, minced
-
1½
inches
piece of ginger, peeled then grated
-
8
stalks
green onions, trimmed, thinly sliced
-
⅛
teaspoon
turmeric powder
-
¼
cup
freshly squeezed lime juice
-
6-7
cups
good-tasting vegetable broth
The additions
-
12
ounces
tofu, cut into tiny cubes
-
2
ears
corn, kernels removed
-
4
handfuls
torn spinach, stems trimmed
-
1
small handful
fresh mint, chopped
-
1
small handful
fresh cilantro, chopped
-
1
small handful
fresh basil, chopped
Instructions
- Crush the coriander and cumin seeds using a mortar and pestle or spice grinder.
- Heat the oil in a large soup pot over medium-high heat and toast the crushed spices until fragrant.
- Add the shallots, garlic, serrano chiles, lemongrass, ginger, green onions, and turmeric to the pot and stir well.
- Cook until the shallots are soft and translucent, then add lime juice and zest.
- Stir in 6 cups of vegetable broth and bring to a simmer, adjusting seasoning as necessary.
- Strain the broth through a sieve, pressing on the solids to extract all the liquid.
- Return the strained broth to the pot, bring to a simmer, and add the tofu and corn.
- Heat through, then stir in the spinach just before serving.
- Garnish each serving with a pinch of the mixed herbs.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
25g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
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