How To Make My Thai Curry Broth


I stuck a snap of this little HG gem on the ol’ Insta stories early in the new year and was inundated with requests for the recipe, so here you go. Enjoy.

I eat this at least once a week because a) it tastes like happy angels are dancing in your mouth (although let’s face it, the angels are not as happy as when a Domino’s stuffed crust is landing in your mouth), b) it takes about 15 minutes and c) it’s full of lots of good stuff.

I usually make mine with prawns so that we can cook a couple on the side and feed them to the cats but chicken, beef or just using vegetables would worth perfectly too. OH, and you can make this as vegan or gluten-free friendly as your heart desires, so that’s nice.

I also tend to serve mine with noodles for no reason other than I blinkin’ love noodles, but rice works equally well.



  • One tin of coconut milk
  • Two tablespoons of Thai red or green curry paste (found in the same aisle as pasta sauce and fajita kits)
  • 300ml chicken/vegetable stock
  • A lime
  • One fresh red chilli (leave out if you prefer it mild)
  • Three cloves of garlic
  • Vegetables – we use pak choi, broccoli, baby corn and spring onion, but you could also use mushrooms, green beans or peppers.
  • Raw king prawns (or chicken etc)
  • Noodles (or rice)


– Put a large, deep frying pan on a medium heat, add a splash of olive oil and then add your chopped chilli, chopped garlic and chopped spring onion. (If you’re using chicken or any other meat, now’s also the time to add it – and wait until it’s starting to turn golden before continuing on with the method).

– Leave for a few minutes and then add the rest of your vegetables, chopped into ‘mouthful’ sizes.

– Leave for a few more minutes and add your curry paste, coconut milk and stock and leave to simmer for 5-7 minutes.

– Sometimes I’ll add half a spoon more curry paste here, just depending on whether it tastes flavoursome enough. As well as salt and pepper.

– Add your prawns, and put your noodles in a pan of boiling water (or whack one of those rice sachets in the microwave).

– The prawns will literally cook within a minute or so and will turn pink and start to curl, so serve immediately.

– Place noodles/rice in a bowl and use a ladle to give yourself big, hearty, giant spoonfuls of broth.

– Top with fresh coriander and peanuts (obvs optional) and a really, really, big squeeze of lime (not optional).

– EAT.


I hope you enjoy this as much as I do. But be warned, I usually end up with half of it splattered down my top, so maybe wear a bib? Lolz.



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