4cupschicken or vegetable stock(homemade, or low sodium store bought)
4cupswater
1tspsoy sauce
2lemongrass stalks
1/2 to 1fresh Thai chilithinly sliced (or more, to personal taste)
1inchfresh gingerthinly sliced
1clovegarlicthinly sliced
1 -2tspred or green Thai curry paste
1lime 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.
Notes
A delicious warm, fragrant broth delicious on it's own or all ready to be used in my Spicy Lemongrass Soup, or Bok Choy and Dumplings in Lemongrass BrothThe lemongrass broth will keep refrigerated for 4-5 days, or frozen for 2-3 months.