Peppercorn-The Good Food Company
Thai Style Broth
20 mins | Serves: 2
ingredients
- 2 Peppercorn Extra Lean Beef Burgers
- ½ tsp olive oil
- 2cm piece of fresh ginger, cut into short thin sticks
- 1 garlic clove, thinly sliced
- 1 small fresh red chilli, deseeded, thinly sliced
- 300g orange sweet potato, cut into 1cm cubes
- 55g (2 cups, firmly packed) finely shredded Chinese cabbage
- 1 large head bok choy, trimmed leaves separated, washed, chopped
- ½ cup fresh coriander leaves (reserve stalks and roots to use in the stock)
- ½ tsp sesame oil
- 2cm piece of fresh ginger, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 lemongrass stalk, white part only, chopped
- 1 small fresh red chilli, halved
- Stalks and roots of 1 bunch coriander, washed, chopped
- 1.25L (5 cups) water
Stock
PREPARATION
1 – Stock: Put ginger, garlic, lemongrass, chilli, coriander stalks and roots, and water in a medium saucepan. Cover and bring to a simmer over a medium heat. Simmer, partially covered, for 15 minutes. Strain, discarding all the solids, reserving stock. Wash and dry pan.
2 – Shape each burger into 5 balls. Heat the olive oil in the saucepan on medium. Add the meatballs and cook, turning occasionally, for 3-4 minutes or until lightly browned. Add ginger, garlic, chilli, sweet potato and reserved stock. Cover and bring to a simmer over a medium heat. Simmer, partially covered, for 10 minutes.
3 – Add cabbage and bok choy to broth. Cook for 2-3 minutes or until cabbage and bok choy just wilt. Stir through ¼ cup of the coriander leaves.
4 – Divide soup between bowls. Drizzle sesame oil over. Top with remaining coriander to serve.
About Peppercorn
The Peppercorn range has grown to now include sausages, burgers and meatballs, and is available across Australia through Woolworths and leading independent supermarkets. It’s never been easier, to eat well.
AND LEADING INDEPENDENT SUPERMARKETS
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