Thai Broth

INGREDIENTS
  • 6 cups homemade chicken stock or chicken bone broth
  • 1 (14 ounce/414 ml) can full-fat coconut milk
  • 4 inch/10 cm piece of ginger, cut into thin slices, or 2 tablespoons grated ginger
  • 3 garlic cloves, smashed
  • Pinch or two red chili flakes
  • For More Flavor: 1 stalk lemongrass cut in half, 2 teaspoons Thai red curry (optional)
  • To Serve: Unrefined salt or fish sauce, fresh limes, chopped cilantro, sliced green onions (optional)
INSTRUCTIONS
  1. Place the stock, coconut milk, ginger, garlic, and red chili flakes (plus lemongrass and/or Thai red curry, if using) in a large pot on high heat and bring to a boil.
  2. Turn down the heat and simmer the broth for ten minutes.
  3. Salt the broth with unrefined salt or fish sauce to taste. Remove the lemongrass, ginger (if you are using sliced), and garlic. Serve with a slice of lime, chopped cilantro, and/or sliced green onions, if desired.

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