If you’re looking for the best broth recipe for a hearty January meal, you’ve got to try this one.
Joanna Preston’s ultimate fusion soup is part Vietnamese, part Thai and part Japanese, and it’s delicious. As best broth recipes goes, this one is healthy and heartwarming, and it really lifts your spirits on dark winter days. Packed with immune-boosting ingredients it not only feels cleansing but also fills you up leaving you tingling with the heat of chilli and scent of Asia. It does require a wee bit of forward planning and is not an instant throw it together soup – but the wait is worth it. As soups go, it is also pretty versatile, I make it stuffed with vegetables but you could add in shredded chicken or duck for a meatier option or prawns and squid for a fish alternative!
Best ‘YUM YUM’ Broth recipe
Serves 2 healthy portions or 4 small starter size
- 800ml of fresh homemade chicken stock (you can also use game stock but it can be quite strong)
- 2 organic carrots, scrubbed and roughly chopped
- 1 banana shallot, finely sliced
- 1 large red chilli, roughly chopped
- 2 inch piece of fresh ginger, skinned and roughly sliced
- 2 sticks of celery, washed and roughly chopped
- 3 star anise
- 8 coriander seeds
- 1 stick of lemongrass, roughly chopped
- 2 fresh lime leaves
- 1 large handful of coriander roughly chopped
- Juice of at least 2 limes
- 4 table spoons of Thai fish sauce
- 1 red chilli very finely sliced
- 2 tablespoons of finely chopped coriander
- 2 tablespoons of cashew nuts, roasted in the oven and chopped finely
- Freshly grated ginger
- 200gms udon noodles – cooked as instructed
Broth building blocks:
Recipe by the wonderful Joanna Preston of Larder Saga.