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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Thai food lover Theresa Liu uses this broth as a soup base. She varies it by adding sliced mushrooms, bamboo shoots, or chicken breast. Buy lime leaves in Thai grocery stores. Ingredients:
6 cups chicken broth |
2 fresh red or green jalapeño chilies (2 oz. total), stemmed, seeded, and thinly sliced |
1/2 cup chopped fresh cilantro |
6 fresh or dried kaffir lime leaves (optional) |
5 slices fresh ginger (each about the size of a quarter) |
1/4 cup lime juice |
1/4 cup thinly sliced green onions |
1/4 cup fresh cilantro leaves |
asian fish sauce (nuoc mam or nam pla) |
Directions:
1. In a 2- to 3-quart pan, combine broth, chilies, chopped cilantro, lime leaves, and ginger. Bring to a boil over high heat. Cover and simmer over low heat for 15 minutes.
2. Pour broth through a fine strainer into a bowl. Add lime juice, onions, cilantro leaves, and fish sauce to taste. Ladle into soup bowls.
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