Green Curry Broth

Ingredients

• 1 tablespoon coriander seeds
• 1 1/2 teaspoon whole cumin seeds
• 2 tablespoons coconut oil, clarified butter, or olive oil
• 4 shallots, thinly sliced
• 4 medium garlic cloves, finely chopped
• 4 small serrano chile peppers, thinly sliced (see head notes)
• 3 lemongrass stalks, minced (see head notes!)
• a 1 1/2-inch piece of ginger, peeled then grated
• 8 green onions, trimmed, thinly sliced
• 1/8 teaspoon turmeric powder
• 1/4 cup / 60 ml freshly squeezed lime juice & a bit of zest
• 6 - 7 cups / 1.5 liters / 1.5 quarts good-tasting vegetable broth
• 12 ounces / 340 g tofu, cut into tiny cubes
• OR
• 6 oz tofu cubes + 6 oz yuba skins, cut into thin strips
• kernels from 2 ears of corn
• 4 handfuls of torn spinach, stems trimmed
• a small handful of each of the following: fresh mint, fresh cilantro, fresh basil, all chopped just before serving and combined in a small bowl

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 16 of 19 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions

Ingredient	Portion assumed	kcal
Coconut	1/2 cup shredded (40g)	283
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Corn	1/2 cup kernels (82g)	77
Tofu	100g firm	76
Onion	1 medium (110g)	44
Lime	juice of 1 lime (44ml)	11
Turmeric	1 tsp ground (3g)	9
Cumin	1 tsp ground (2.1g)	8
Spinach	1 cup raw (30g)	7
Pepper	1 tsp ground (2.3g)	6
Lemongrass	1 tbsp (6g)	5
Garlic	1 clove (3g)	4
Ginger	1 tsp grated fresh (2g)	2
Cilantro	1 tbsp chopped fresh (1g)	1
Basil	5 leaves fresh (2.5g)	1
Coriander	not in our table	0
Seed	not in our table	0
Peppermint	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.