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
- Add your parsnips to a pan of boiling water and cook until tender.
- 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.
- Once your parsnips are tender, drain and place in the blender. Add the sun dried tomatoes and blitz until puréed.
- Add 1 – 2 tbsp of the purée mix to your stock. Stir well and simmer.
- 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.
- Simmer gently until your tomatoes and mushrooms are cooked.
- Add the coconut milk and serve.
- Scatter your fresh coriander on top.
- Bell peppers
- Rice noodles
I did mention this serves two. I confess, I ate both bowls 🙂