Thai Style Asian Broth
This broth makes a perfect base for Asian sauces and soups!
If you like your food less spicy, just use one chili pepper.
(Percentage of daily recommendation)
| Calorie | 18 cal. | (1 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 85 mg | (2 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 6 mg | (2 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- ½ fresh chicken (ready to cook)
- 1 tsp salt
- 1 bunch Soup vegetables
- 2 shallots
- 1 garlic clove
- 1 oz fresh ginger
- 1 stalk Lemongrass
- 1 Star anise
- 2 dried red chili peppers
- 2 Tbsps Thai fish sauce
- ½ small Lime
Preparation steps
Rinse chicken and place in a large pot. Cover with approximately 10 1/2 cups water. Add salt and bring to a boil, skimming surface as needed.
Trim, rinse and peel the carrots and celery (and any other varieties of soup vegetables). Cut the soup vegetables into small pieces. Peel and roughly chop the shallots and garlic.
Peel the ginger with a vegetable peeler and cut into thin slices.
Rinse the lemongrass and peel the tough outer portion of stalk. Trim root end. Cut in half lengthwise and then into 1-inch long pieces.
Add the soup vegetables, shallots, garlic, ginger and lemongrass to the pot. Add star anise, chile peppers and fish sauce.
Cover the pot partially with the lid, leaving half uncovered. Simmer on low heat for about 2 hours, skimming as the scum rises.
Remove chicken from broth (save meat for another use). Strain broth through a sieve into another pot. Cover and refrigerate for at least 8 hours (preferably overnight).
Using a spoon, remove and discard the solidified layer of fat on broth surface. Bring broth back to a boil and cook uncovered until reduced to approximately 5 cups. Lightly season with salt. Add a few drops of lime juice to taste. Serve immediately or allow to cool and refrigerate (keeps for up to 3 days refrigerated).