Thai Broth Recipe

Ingredients

• 4 cups chicken or vegetable broth
• 1 can (13.5 oz) coconut milk
• 2 lemongrass stalks, smashed and cut into 2-inch pieces
• 1-inch piece of ginger, peeled and sliced
• 3 garlic cloves, smashed
• 2-3 Thai bird chilies, sliced (depending on desired spiciness)
• 2 kaffir lime leaves
• 6-8 shiitake mushrooms, sliced
• 1 red pepper, thinly sliced
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 lime, cut into wedges

Directions

1. In a large pot, combine the chicken or vegetable broth and coconut milk. Bring to a simmer over medium heat.
2. Add the lemongrass, ginger, garlic, Thai bird chilies, and kaffir lime leaves. Simmer for 15-20 minutes, or until the flavors have melded together.
3. Add the sliced mushrooms and red pepper to the pot. Cook for an additional 5-7 minutes, or until the vegetables are tender.
4. Stir in the fish sauce and sugar. Taste and adjust seasonings as needed.
5. Serve hot with lime wedges on the side.

Verdict

This Thai broth is a flavorful and comforting soup that is perfect for a cold day. The combination of lemongrass, ginger, and coconut milk creates a fragrant and slightly sweet base, while the addition of mushrooms and red pepper provides texture and color. The fish sauce and lime juice add a salty and tangy kick that balances out the richness of the broth.

Serving Suggestions

Serve this Thai broth as a starter for a Thai-inspired meal, or enjoy it as a light lunch or dinner on its own. For a heartier meal, add cooked rice noodles or sliced chicken breast to the soup. Top with fresh cilantro, sliced scallions, or chopped peanuts for extra flavor and crunch.