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    Thai Hot & Spicy Broth

    Source of Recipe


    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.

      (This soup can be made up to 3 days in advance, if you keep it refrigerated.)



 

 

 


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