Red Curry Broth

• 1 large carrot, cut into matchsticks
• 6 -8 spring onions, sliced, white and green parts separated (scallions)
• 100 g about 1/2 cup firm tofu, cut into small cubes (you could substitute with an equal quantity of cooked pulses)
• 1/2 cup cooked brown rice (you can adjust this according to your preferences or even substitute noodles or other grains)
• 1 tablespoon oil
• 1 cup water (broth, again you adjust for your desired consistency) or 1 cup vegetable stock (broth, again you adjust for your desired consistency)
• 1 -2 tablespoon Thai red curry paste (or to taste)
• 1 tablespoon soy sauce (or to taste)
• 1 teaspoon sweet chili sauce (or to taste) (optional)
• salt
• pepper

1. Heat the oil in a saucepan and stir-fry the carrots and spring onion whites for 1 minute. Add the tofu and stir-fry till the vegetables are tender-crisp.
2. Add the rice, soy sauce and curry paste, mix well and cook for about 1/2 a minute.
3. Add the stock, bring to boil and simmer for 5 minutes
4. Remove from heat and add the spring onion greens. Season to taste with salt, pepper and chilli sauce. Serve immediately.

carrot, onions, firm tofu, brown rice, oil, water, red curry, soy sauce, sweet chili sauce, salt, pepper

Taken from www.food.com/recipe/red-curry-broth-364486 (may not work)