Thai Hot And Spicy Broth
serves 6
Serve as is, or toss in cubes of fish, chicken, pork (or whole shrimp or scallops) 5 to 10 minutes before serving. Cook basmati or jasmine rice directly in the soup to make it substantial enough for a light meal.
Read more about this recipe at the Washington Post.
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
1/4-inch slice galangal or ginger root
4 kaffir lime leaves, cut into very thin shreds
6 inches lemon grass, finely sliced
3 tablespoons tamarind paste, dissolved in 1/2 cup hot water, strained (or substitute juice of 2 limes)
1/4 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
1/4 cup finely chopped cilantro
1/2 cup coconut milk (optional)
prep: 15 minutes
total: 35 minutes
4-quart pot
1. In a 4-quart pot, simmer the broth with the chili peppers, garlic, shallots, galangal, lime leaves and lemon grass for 10 minutes.
2. Stir in the remaining ingredients and simmer for 2 minutes more.
This recipe is from James Peterson's Splendid Soups.
