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
- 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.
- Turn down the heat and simmer the broth for ten minutes.
- 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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