This broth is so easy to make and all the herbs and spices give it a lovely, zesty flavour. And it’s healthy, too.
I’ve used steak in this one but you can just as easily use chicken or pork, white fish or prawns instead. And for any vegetarians out there just add more veg – like shredded carrot, bamboo shoots, water chestnuts or mange tout for a real vegetable feast.
1.5 litres chicken or vegetable stock
2tbsps chopped fresh ginger
1 red chilli, chopped
4 shallots, chopped
200g bean sprouts (tinned is fine, you can buy little 200g tins)
300g fillet steak
2 large handfuls fresh mint, chopped
1 large handful fresh basil, chopped
1 large handful fresh coriander, chopped
1 Pour the stock, ginger, chilli and shallots into a pan and bring to the boil. Add the lime juice and sugar and simmer for 10 mins. At this stage you can turn the broth off and leave it to develop the flavour until you are ready to carry on.
2 Sear the steak in a very hot frying pan with a little bit of oil for 1 min on each side. Slice on the diagonal into slices.
3 Add to the broth along with the bean sprouts and simmer for another 2 mins to heat through.
4 Serve into bowls and divide the fresh herbs between the two bowls – simply sprinkle on the top and you are ready to serve.