Thai Broth
Prep time: 15 mins
Cooking time: 10 mins
Ingredients
- 2 stems
lemongrass, bruised
- 4
fresh kaffir lime leaves
- 2
bird's eye chillies, bruised
- 725ml
chicken stock
- 1 tbsp (or to taste)
Blue Dragon Thai Fish Sauce
- 1
lemon, juiced
- 2 tsp (or to taste)
caster sugar
- 1 batch
Thai Fish Cakes (tod man pla) - made into patties but uncooked
Try this recipe with
Cheese Flavour Rice CrackersThai Broth
Use the recipe for Thai Fish Cakes (tod man pla), as the key ingredient for this delicious clear Thai soup.
Preparation:
- Simmer the lemongrass, shredded kaffir lime leaves and bird's eye chillies in a good quality chicken stock.
- Then add the fish sauce and freshly squeezed lemon juice and sugar to taste (balance the flavours until you get a rounded salty, sweet, hot and sour flavour).
- Drop in the fish cakes (uncooked) and poach for 2-3 minutes, until opaque. Finally garnish with fresh coriander.
Useful tip:
It’s important to keep tasting when cooking Thai food... more
