This Thai Hot and Spicy Broth is a clean, refreshing soup that is low in fat and is often served in Thai restaurants. The Thai fish sauce is used to season the soup, so be sure to buy a good quality sauce or you might find it to be overly saturated in salt.
Serve Thai Hot And Spicy Broth as is, or toss in cubes of fish, chicken, pork (or whole shrimp or scallops) 5 to 10 minutes before serving. Cook basmati or jasmine rice directly in the soup to make it substantial enough for a light meal.
4 quart pot
chicken or pork broth
red Thai chilies (or jalapeño chilies)
galangal or ginger root
kaffir lime leaves
Thai fish sauce
coconut milk (optional)
meat such as chicken, beef, pork or shrimp (optional)
In a 4-quart pot, simmer the broth with the chili peppers, garlic, shallots, galangal, lime leaves and lemon grass for 10 minutes.
Stir in the remaining ingredients and simmer for 2 minutes more. Serve the piping hot soup immediately.
Thai Hot And Spicy Broth
- 4 quart pot
- 6 cups chicken or pork broth
- 3 small red Thai chilies (or 4 jalapeño chilies), seeded and chopped, or fewer to taste
- 3 cloves garlic, chopped
- 2 shallots, chopped
- ¼ inch slice galangal or ginger root
- 4 kaffir lime leaves, cut into very thin shreds
- 6 inches lemon grass, finely sliced
- 3 tbsp tamarind paste, dissolved in 1/2 cup hot water, strained (or substitute juice of 2 limes)
- ¼ cup Thai fish sauce, or more to taste
- 10 grinds white pepper
- Cayenne pepper, if needed
- 1 scallion, finely chopped, both green and white parts
- ¼ cup finely chopped cilantro
- ½ cup coconut milk (optional)
- In a 4-quart pot, simmer the broth with the chili peppers, garlic, shallots, galangal, lime leaves and lemon grass for 10 minutes.
- Stir in the remaining ingredients and simmer for 2 minutes more.