Thai Lamb Broth Thai Lamb Broth

Thai Lamb Broth

A delicious Thai based soup using leftover cooked roast lamb or beef 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 cooked roast lamb or beef, cut into strips
  • 2 teaspoons oil
  • 3 tablespoons green Thai curry paste
  • 2 small sweet potatoes or parsnips, peeled and cut into small chunks
  • 1 x 400g can coconut milk
  • 300ml good, hot vegetable stock
  • 1 tablespoon Thai fish sauce, optional
  • 2 teaspoons caster sugar
  • 100g mushrooms, sliced
  • 50g peas or green beans (halved, if used)
  • 100g 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.


If preferred, use a regular curry paste of your choice.