Thai Lamb Broth

A delcious Thai based suop using leftover cooked roast lamb combined with sweet potatos, Thai curry paste, coconut milk, green beans, cherry tomatoes, mushrooms and fresh basil. A great warm supper dish for all the family that ready in 15 minutes.

Method

1. Heat the oil in a large non-stick pot (with lid) and warm the lamb or beef with the curry paste for 1-2 minutes.
2. Add the sweet potatoes or parsnips, coconut milk, stock, fish sauce (if used) and sugar. Stir gently. Bring to the boil, reduce the heat, cover and cook for 10 minutes.
3. Add the mushrooms and peas (or green beans). Adjust the seasoning, if required and cook for 3-4 minutes.
4. Divide the broth between four bowls, garnish with the tomatoes and basil. Serve immediately.