Red Curry Broth

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 1 large carrot, cut into matchsticks
• 6 -8 spring onions, sliced, 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

Recipe

• 1 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.
• 2 add the rice, soy sauce and curry paste, mix well and cook for about 1/2 a minute.
• 3 add the stock, bring to boil and simmer for 5 minutes
• 4 remove from heat and add the spring onion greens. season to taste with salt, pepper and chilli sauce. serve immediately.