Spicy Lemongrass Broth
I love the spicy lemongrass soup they make at Freshii. It’s full of flavour, and a fair bit of heat.
I’ve created a simple homemade version that is quick and easy, without compromising on the incredible flavour of the Freshii version.
The first step is making the broth. The broth can be made ahead, then reheated when you are ready to pull together your soup.
The broth is wonderfully aromatic from the lemongrass, with a bright citrusy note from the lime. The ginger, chili, and curry paste add bold flavour and heat.
The broth is so delicious you may be tempted to just sip it on it’s own! If you can resist, use it as the base for Quick and Easy Spicy Lemongrass Soup or Bok Choy and Dumplings in Lemongrass Broth.
On its own, or in a soup, this is a perfect pick me up when you are feeling a bit under the weather. I’m not claiming it’s a cure for the common cold, … but it’s pleasantly spicy, warming flavor sure helps to make you feel better!
Equipment
- Large stockpot
Ingredients
- 4 cups chicken or vegetable stock (homemade, or low sodium store bought)
- 4 cups water
- 1 tsp soy sauce
- 2 lemongrass stalks
- 1/2 to 1 fresh Thai chili thinly sliced (or more, to personal taste)
- 1 inch fresh ginger thinly sliced
- 1 clove garlic thinly sliced
- 1 -2 tsp red or green Thai curry paste
- 1 lime Zest and juice (or 1/2 lemon)
Instructions
- Crush the lemongrass slightly with the end of knife and cut into 1-2 inch pieces. Next slice the red Thai chili, ginger and garlic and zest and juice the lime.
- Bring the stock and water to a boil in a large stock pot. Stir in the Thai curry paste and the soy sauce.Add the lemongrass, Thai chili, ginger, garlic and lime zest and juice to the pot. Reduce the heat and let simmer for about 10 minutes, stirring now and then
- Taste and adjust seasoning. Strain the broth and discard the solids. Store the broth in a resealable container.