Thai style broth

Thai style broth

Do you remember Sarah’s ‘Everything but the kitchen sink vegan ramen’? The first stage of that recipe involved the unlikely combination of boiled parsnip and sun dried tomatoes. The result was a wonderfully rich, sweet base – perfect for all the other flavours that were added. I really enjoyed it and started thinking about other things I could do with it. My first idea is a base for my Thai style broth!

I’m also drawing inspiration from another soup recipe I shared with you – my Asian style broth. I combined the parsnip and sun dried tomato paste from the vegan ramen with the lemongrass, chilli and ginger stock from the broth to create a lip smackingly tasteful bowl of goodness.

I added a few other ingredients, but there is no need to stick to the combinations I used. If you like it, add it! I’ve outlined my process below. If you give this a bash, please let me know what ingredients you used.

You’ll see that I made way more parsnip and tomato paste than we need for this recipe. I did that so I can freeze it and use at a later date. That’s just because the peeling, boiling and blending is a bit of a faff when you’re hungry and in a rush. Slightly less after work hassle next time.

Thai style broth

Difficulty Easy / medium

Serves 2 (with extra paste to freeze and use later)

Suitable for Vegetarian, Vegan and Gluten Free diets


  • 450 ml vegetable stock – you can buy pouches in liquid form in most supermarkets
  • 1 small red chilli, finely sliced – make sure it has a good kick
  • 1 cm fresh root ginger – peeled and grated (it is easier if you freeze your ginger and grate whilst frozen)
  • 1 stock of lemongrass – bruise it with a knife to release the flavour (Note: When I make this again, I think I’ll add more lemongrass)
  • 2 parsnips – peeled and cut into chunks
  • Approximately 20 sun dried tomatoes
  • A handful of cherry tomatoes
  • A handful of button mushrooms
  • Two tablespoons of coconut water
  • Fresh coriander to decorate


  1. Add your parsnips to a pan of boiling water and cook until tender.
  2. While that’s boiling, add your liquid stock, lemongrass, chilli and ginger to another pan. Bring to the boil then reduce and simmer for 15 minutes.
  3. Once your parsnips are tender, drain and place in the blender. Add the sun dried tomatoes and blitz until puréed.
  4. Add 1 – 2 tbsp of the purée mix to your stock. Stir well and simmer.
  5. Add your tomatoes and mushrooms. I cooked mine on a griddle for two minutes just because I like them that way but you don’t need to do that.
  6. Simmer gently until your tomatoes and mushrooms are cooked.
  7. Add the coconut milk and serve.
  8. Scatter your fresh coriander on top.


Try adding:

  • Bell peppers
  • Tofu
  • Rice noodles
  • Galangal

I did mention this serves two. I confess, I ate both bowls 🙂


Val x

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