Ingredients
- Chicken stock (low sodium): 6 cups
- Lemongrass: 2 stalks, tough outer layers removed and bruised
- Galangal (or fresh ginger): 1 inch piece, sliced thinly
- Kaffir lime leaves: 4 leaves, torn gently
- Fish sauce: 3 tablespoons
- Palm sugar (or light brown sugar): 1 teaspoon
- Fresh lime juice: 2 tablespoons
- Thai chilies (optional for heat): 2 small chilies, left whole
Instructions
- Step 1: Combine the stock, bruised lemongrass, sliced galangal, torn kaffir lime leaves, and whole Thai chilies (if using) into a large heavy-bottomed pot.
- Step 2: Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to the lowest setting. Allow the broth to simmer gently, uncovered, for 25 to 30 minutes to fully infuse the aromatic flavors.
- Step 3: After the simmering time, stir in the fish sauce and the palm sugar until the sugar has completely dissolved. Taste the broth and adjust the seasoning if necessary (add more fish sauce for saltiness).
- Step 4: Carefully strain the broth through a fine-mesh sieve or colander lined with cheesecloth to remove all solid aromatics, ensuring the resulting broth is clear. Discard the strained solids.
- Step 5: Return the clear broth to the pot (or serve immediately) and stir in the fresh lime juice just before use or serving. The broth is now ready as a base for noodles, soup, or curry.
Notes
- Store strained, cooled broth in an airtight container in the refrigerator for up to 5 days, or freeze portions for up to 3 months, saving the fresh lime juice addition until just before serving.
- Reheat the broth gently over low heat, specifically avoiding a rapid boil after the lime juice has been mixed in, which can dull the fresh, bright acidity.
- For a light dinner, serve the hot broth poured over vermicelli noodles and garnish generously with chopped scallions, fresh basil, and a few slivers of red bell pepper.
- To ensure the deepest flavor, make sure to thoroughly bruise the lemongrass stalks and gently tear the kaffir lime leaves to help release their potent aromatic oils during the simmering process.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American