Thai Hot And Spicy Broth
Servings: 6
Equipment
- 4 quart pot
Ingredients
- 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)
Instructions
- 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.