Thai Broth

Replace regular chicken stock with this flavorful and complex broth for an exotic touch in your soups and other dishes.

Serves: 6Hands-on: 10 minutesTotal: 42 minutesDifficulty: Easy

Serves: 6


  • 2 small Thai chilies, seeded
  • 3 cloves garlic
  • 2 shallots
  • 1¼ inch piece of ginger
  • 4 kaffir lime leaves
  • 5 inch piece of lemongrass
  • 6 cups chicken broth
  • 1 scallion
  • ¼ cup cilantro
  • 3 Tbsp. tamarind paste in ½ cup hot water (or use the juice from 2 limes)
  • ¼ cup Thai fish sauce (nam pla)
  • White pepper to taste


  • Chop the chilies, garlic, shallots, and ginger. Thinly slice the lime leaves and the lemongrass. Place these ingredients in a soup pot with the broth. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
  • Finely chop the scallion and the cilantro. Add them to the soup pot, along with all the remaining ingredients; simmer for 2 more minutes. Strain, discarding all solids.