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Thai: Thai Hot and Spicy Broth

Source of Recipe


From "Splendid Soups," by James Peterson






List of Ingredients



• 6 cups chicken or pork broth
  
• 3 small red Thai chilies or 4 jalapeno chilies, seeded and chopped
  
• 3 cloves garlic, chopped
  
• 2 shallots, chopped
  
• 1 (1/4-inch) slice of galangal (or ginger)
  
• 4 kaffir lime leaves, cut into very thin shreds
  
• 1 (6-inch) length of lemongrass, finely sliced
  
• 3 Tbsp tamarind paste, dissolved in 1/2 cup hot water, strained (or juice of 2 limes)
  
• 1/4 cup Thai fish sauce, or more to taste
  
• 10 grinds of white pepper
  
• Cayenne pepper, if needed
  
• 1 scallion, finely chopped, both green and white parts
  
• 1/4 cup finely chopped cilantro
  
• 1/2 cup coconut milk, optional
  






Instructions



1. In a 4-quart pot, simmer the chicken broth with the chilies, garlic, shallots, galangal, lime leaves and lemongrass for 10 minutes. Stir in the rest of the ingredients and simmer for 2 minutes more.
   
   Makes 6 servings.
   
   NOTE: This soup can be made up to 3 days in advance, if you keep it refrigerated.
   
   






Final Comments


Author's Notes:

"...This soup is a great beginning to a Thai meal. It's also the perfect foil for a bowl of jasmine or basmati rice as a light but very satisfying dinner. It's very hot, so if you want something a little tamer, use half the number of chilies called for here and then adjust the hotness upward by adding cayenne a little at a time..."