Description
A versatile Thai-style Asian broth made with lemongrass, garlic, ginger, and fish sauce. Use it as a base for soups, curries, or noodle bowls — or sip on its own.
Ingredients
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6–7 cups water or light chicken broth
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4 garlic cloves, crushed
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2 shallots or 1 small onion, halved
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2-inch piece ginger or galangal, sliced
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2 stalks lemongrass, bruised and chopped
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2 kaffir lime leaves (or zest of 1 lime)
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1–2 Thai chilies (optional)
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4 dried shiitake mushrooms (optional)
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2 tbsp fish sauce
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1 tbsp soy sauce
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1 tsp coconut sugar or brown sugar
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Optional: 1 tbsp miso paste or splash of coconut milk
Instructions
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Sauté garlic, ginger, lemongrass, and shallots in 1 tbsp oil for 3–4 minutes.
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Add water or broth and remaining ingredients.
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Simmer gently for 30–40 minutes, uncovered.
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Strain and adjust seasoning to taste.
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Use immediately or cool and store.
Notes
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Vegetarian: Omit fish sauce and use miso/soy sauce
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Add coconut milk for a creamy variation
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Freeze in 2-cup portions for easy use
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup Base, Broth
- Cuisine: Thai, Southeast Asian
Nutrition
- Calories: ~35 per cup