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Chili-Lime Broth





Yields
Make 4 to 6 servings

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.

 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)
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories37
% Daily Value *
Total Fat 1.5g2%

Saturated Fat 0.8g4%
Cholesterol 3.8mg2%
Sodium 108mg5%
Total Carbohydrate 3.3g2%

Dietary Fiber 0.2g1%
Protein 3.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.