Tina's Thai Sipping Broth
From chuckieb 6 years ago
- 30 minutes to make
- Serves 6
This recipe is dedicated to the memory of Tina-Hill Schweinle. Tina created the "Our Daily Dinner" Group ten years ago. She was a warm, witty, big-hearted lady, a great cook, a wonderful writer and a good friend to a lot of us here in Group Recipes. Read more Tina used to make a Thai Soup snack to take in her lunch which she much preferred to sipping coffee. I've taken elements of the recipe she shared with me and added some others. This is a lovely little 'snack' whenever you need a bit of a pick me up. Enjoy. Miss ya Tina. See less
Ingredients
- 6 cups chicken stock (preferable homemade) shopping list
- 1 400 ml can coconut milk (I use light) shopping list
- 1 4" pc. of galangal cut into 1" chunks *if you can't find Galangal then sub two tsp. of minced ginger) shopping list
- 1 tbsp. fresh squeezed lime juice shopping list
- 1-2 tsp. Sriracha (to your taste) shopping list
- 2 tsp. minced garlic shopping list
- 6 2" pieces of lemon grass, (white part only) shopping list
- 2 tbsp. fish sauce shopping list
How to make it
- Add your chicken stock and the can of coconut milk to a saucepan on your stove. I start with my home made chicken stock and if it tastes a bit light I add a bit of "Better than Bouillion" Roasted Chicken base in order to give it a bit more depth. But do be careful as the fish sauce contains a lot of salt and you don't want to over do it.
- Add the galangal or ginger, the lime juice, sriracha, minced garlic, lemon grass and fish sauce and bring the mixture to a boil.
- Turn the element down to medium and let cook for 15 minutes. Strain your broth into a mason jar and refrigerate.
- When ready to serve you have your Thai sipping broth all set to go. Pour some in your favourite mug and microwave it 'til hot.
People Who Like This Dish 3
- imhungry Northern, OH
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