Red Curry Broth

Be the first to review
READY IN: 25mins
Recipe by Goldcrest

This is a simple recipe I made up just a while ago with the few ingredients I had at hand and wanted to use up. It will serve 2-3 as a soup and makes a good meal for 1 person. Preparation and cooking times don't include cooking the rice.

Ingredients Nutrition

  • 1 large carrot, cut into matchsticks
  • 6 -8 spring onions, sliced, white and green parts separated (scallions)
  • 100 g about 1/2 cup firm tofu, cut into small cubes (you could substitute with an equal quantity of cooked pulses)
  • 12 cup cooked brown rice (you can adjust this according to your preferences or even substitute noodles or other grains)
  • 1 tablespoon oil
  • 1 cup water (broth, again you adjust for your desired consistency) or 1 cup vegetable stock (broth, again you adjust for your desired consistency)
  • 1 -2 tablespoon Thai red curry paste (or to taste)
  • 1 tablespoon soy sauce (or to taste)
  • 1 teaspoon sweet chili sauce (or to taste) (optional)
  • salt
  • pepper


  1. Heat the oil in a saucepan and stir-fry the carrots and spring onion whites for 1 minute. Add the tofu and stir-fry till the vegetables are tender-crisp.
  2. Add the rice, soy sauce and curry paste, mix well and cook for about 1/2 a minute.
  3. Add the stock, bring to boil and simmer for 5 minutes
  4. Remove from heat and add the spring onion greens. Season to taste with salt, pepper and chilli sauce. Serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a