A fragrant Coconut & Beef Thai Coconut Broth recipe, with lemongrass, chilli, lime & coriander
125g beef cubes – season with salt & pepper
3g fresh coriander – pick leaves
1/4 stalk lemongrass – chop finely
1/4 chilli – deseed & chop finely
10g ginger – peel & chop finely
1/2 limes – zest & juice
2 courgettes – dice (1cm)
50g mushrooms – cut into quarters
100ml coconut milk
2 tsp soy sauce
2 tbsp boiling water
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Lime: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.
Beef: Place a pot on high heat with a drizzle of olive. When hot add the seasoned beef cubes and sauté for 2-3 minutes until lightly browned. Set aside.
Coconut broth: Place the same pot on medium-high heat with a drizzle of olive oil. Add the ginger, lime zest, chilli (use to preference) and lemongrass and sauté for 30 seconds. Add the courgettes and mushrooms and cook for 3 minutes, until golden. Add the boiling water (½ cup for 4; ¼ cup for 2), coconut milk and soy sauce and simmer (gently boil) for 5 minutes. Mix through the beef cubes. Season to taste with salt, pepper and lime juice.
Serve topped with fresh coriander.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.