Asian Vegetable Broth

Servings

2

servings
Prep time

30

minutes
Cooking time

45

minutes
Calories

61

kcal

1

hour 

15

minutes

Ingredients

  • 3 cloves of garlic

  • 5cm piece of ginger

  • 200 g mixed Asian greens, such as baby bok choy, choy sum, Chinese cabbage

  • 2 spring onions

  • 1 fresh red chilli

  • 5 sprigs of fresh Thai basil

  • 1 stick of lemongrass

  • 2 star anise

  • 800 ml reduced salt vegetable stock

  • 800 ml reduced salt vegetable stock

  • 1 teaspoon fish sauce, optional

  • 1 teaspoon soy sauce

  • 1 lime

Directions

  • Peel and crush the garlic, then peel and roughly chop the ginger. Trim the greens, finely shredding the cabbage, if using. Trim and finely slice the spring onions and chilli. Pick the herbs.
  • Bash the lemongrass on a chopping board with a rolling pin until it breaks open, then add to a large saucepan along with the garlic, ginger and star anise.
  • Place the pan over a high heat, then pour in the vegetable stock. Bring it just to the boil, then turn down very low and gently simmer for 30 minutes. A couple of minutes before it’s cooked, throw in your Asian veggies and gently cook until they are wilted but still crunchy.
  • Serve the broth in deep bowls seasoned with fish sauce (if using) and soy sauce, sprinkle with the herbs, spring onion and chilli, then serve with wedges of lime.

Notes

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Nutrition Facts

2 servings per container


  • Amount Per ServingCalories61
  • % Daily Value *
  • Sodium 1521mg 64%
  • Protein 5g 10%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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