Coconut Curry Pho Broth

1 tbsp. olive oil, 1 diced small, onion, 1 stem of diced celery

3 sm. green onions chopped, 1 peeled and diced knob of ginger

3 diced small, garlic cloves or garlic scapes, 2 tbsp. red curry paste

Cook the above ingredients 4-5 minutes

Then add - 1 ½ tbsp. turmeric and 1 tsp. salt. Stir and then add,

2 tbsp. coconut sugar

2 cans coconut milk

3 cups vegetarian broth

Fish sauce optional

Sauté just another few minutes on medium to blend the flavours.

Keeps well in the refrigerator.

This coconut curry broth is a favourite served hot over rice noodles and topped with sprouts, grated carrots, cilantro, basil leaves, edible peas, green onions, lime wedges, etc. Seafood optional.

Season with salt and pepper

Laura’s Tastes 2021