Chili-Lime Broth
Thai food lover Theresa Liu uses this broth as a soup base. She varies it by adding sliced mushrooms, bamboo shoots, or chicken breast. Buy lime leaves in Thai grocery stores.
How to Make It
Step 1
1
In a 2- to 3-quart pan, combine broth, chilies, chopped cilantro, lime leaves, and ginger. Bring to a boil over high heat. Cover and simmer over low heat for 15 minutes.
Step 2
2
Pour broth through a fine strainer into a bowl. Add lime juice, onions, cilantro leaves, and fish sauce to taste. Ladle into soup bowls.
Ingredients
6 cups chicken broth
2 fresh red or green jalapeño chilies (2 oz. total), stemmed, seeded, and thinly sliced
1/2 cup chopped fresh cilantro
6 fresh or dried kaffir lime leaves (optional)
5 slices fresh ginger (each about the size of a quarter)
1/4 cup lime juice
1/4 cup thinly sliced green onions
1/4 cup fresh cilantro leaves
Asian fish sauce (nuoc mam or nam pla)
Directions
Step 1
1
In a 2- to 3-quart pan, combine broth, chilies, chopped cilantro, lime leaves, and ginger. Bring to a boil over high heat. Cover and simmer over low heat for 15 minutes.
Step 2
2
Pour broth through a fine strainer into a bowl. Add lime juice, onions, cilantro leaves, and fish sauce to taste. Ladle into soup bowls.
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