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Thai-inspired vegetable broth
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Total Time:
45 minutes
Ingredients:
  • 3 cloves of garlic
  • 5cm piece of ginger
  • 200 g mixed Asian greens such as baby pak choi, choy sum, Chinese cabbage
  • 2 spring onions
  • 1 fresh red chilli
  • 5 sprigs of fresh Thai basil
  • 1 stick of lemongrass
  • 2 star anise
  • 800 ml clear organic vegetable stock
  • 1 teaspoon fish sauce (optional)
  • 1 teaspooon soy sauce
  • 1 small punnet shiso cress
  • 1 lime
Instructions:
  • Peel and crush the garlic, then peel and roughly chop the ginger. Shred the cabbage, slice the spring onions and chili, and prepare the herbs. Smash the lemongrass with a rolling pin and add it to a large saucepan with garlic, ginger, and star anise. Bring to a boil with vegetable stock, then simmer for 30 minutes. Add Asian veggies and cook until slightly wilted but still crunchy. Serve in bowls with fish sauce and soy sauce, garnish with herbs, cress, spring onion, and chili, and serve with lime wedges.

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