Thai Lamb Broth Thai Lamb Broth

Thai Lamb Broth

A delicious Thai based soup using leftover cooked roast lamb combined with sweet potatoes, 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.

prep time
10 mins

cook time
15 minutes

4 people


  • 450g/1lb cooked roast lamb or beef, cut into strips
  • 10ml/2tsp oil
  • 45ml/3tbsp green Thai curry paste
  • 2 small sweet potatoes or parsnips, peeled and cut into small chunks
  • 1 x 400g can coconut milk
  • 300ml/½pint good, hot vegetable stock
  • 15ml/1tbsp Thai fish sauce, optional
  • 10ml/2tsp caster sugar
  • 100g/4oz mushrooms, sliced
  • 50g/2oz peas or green beans (halved, if used)
  • 100g/4oz cherry tomatoes, quartered
  • Freshly chopped basil leaves, to garnish


  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.