Lunch

Sour Curry Broth with Grilled Fish Cake & Yard-Long Beans

Name: Sour Curry Broth with Grilled Fish Cake & Yard-Long Beans
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 cups chicken or vegetable broth; 2 tbsp red curry paste (store-bought); 1 tbsp tamarind paste or concentrate; 2 tbsp fish sauce; 1 tbsp palm sugar or brown sugar; 8 oz pre-cooked grilled fish cakes (from Asian market), sliced into thick coins; 1 cup yard-long beans (or green beans), cut into 2-inch pieces; 4–5 fresh Thai basil leaves; 2 kaffir lime leaves, torn by hand (or zest of 1 lime); 2 Thai red chilies, left whole for gentle heat, or minced for more

A bracing, sour curry broth—tart from tamarind and lime, gentle heat from curry paste—studded with store-bought grilled fish cakes and tender yard-long beans. Fresh herbs bloom on the surface. Pure Thai restaurant ease.

518calper serving 9gprotein 89gcarbs 16gfat 8min prep 12min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this