Burmese Curry Broth

To make Burmese curry broth from scratch, start by blending 4 onions, 8 cloves of garlic, 2 pieces of lemongrass, 1 tablespoon of ginger, 2 tablespoons of turmeric, 1 teaspoon of chili powder, and 2 tablespoons of sugar into a smooth paste. Cook this paste in a pot over medium heat for about 10 minutes. Then, add 2 liters of chicken stock and reduce the mixture by one-third. Finally, stir in 2 cans of coconut cream and finish with 4 tablespoons of fish sauce. Garnish with fresh coriander before serving.

While traditional Burmese curry broth contains fish sauce, which is not vegan, you can easily make it vegan-friendly by substituting the fish sauce with soy sauce or a vegan fish sauce alternative. Additionally, you can replace chicken stock with vegetable stock to maintain the flavor while keeping it plant-based.

If you don't have coconut cream on hand, you can substitute it with full-fat coconut milk for a similar flavor and creaminess. Alternatively, you can use cashew cream or a blend of almond milk with a bit of cornstarch to thicken the broth, though this will alter the taste slightly.

To store leftover Burmese curry broth, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. When reheating, make sure to stir well and adjust the seasoning if necessary, as flavors may intensify during storage.

Burmese curry broth pairs wonderfully with steamed jasmine rice or rice noodles, which help soak up the rich flavors. You can also serve it alongside grilled vegetables or a fresh salad to balance the meal. For a heartier option, consider adding protein like chicken, shrimp, or tofu to the broth.