Solo: Thai Coconut Broth

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Solo: Thai Coconut Broth

A fragrant coconut & beef broth with lemongrass, chilli, lime & coriander.

Ingredients to serve 1

  • 125g x beef cubes – season with salt & pepper
  • 3g x fresh coriander – pick leaves
  • ¼ stalk x lemongrass – chop finely
  • ¼ x chilli – deseed & chop finely
  • 10g x ginger – peel & chop finely
  • ½ x limes – zest & juice
  • 2 x courgettes – dice (1cm)
  • 50g x mushrooms – cut into quarters
  • 100ml x coconut milk
  • 2 tsp x soy sauce
  • 2 tbsp x boiling water
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lime: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

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.

Step 4

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.

Step 5

Serve topped with fresh coriander.