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Thai chicken broth

Extracted from "Chicken and Egg" by Lawrence and Giles Laurendon

Thai Chicken Broth

Extracted from: Buy Chicken and Egg here
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Ingredients (Serves 4-6)

Preparation: 15 minutes/Cooking: 35 minutes
2 citronella (lemon grass) stalks
600 ml/1 pint chicken stock
2 onions, thinly sliced
1 garlic clove, finely chopped
2.5 cm/1 inch piece of fresh root ginger, peeled and grated
400 ml/14 fl oz coconut milk
Juice of Vz lemon
2 tablespoons chopped fresh coriander
2 tablespoons nuoc-mam (fish sauce)
Salt and freshly ground black pepper
Fresh coriander sprigs, to garnish


  1. Wash and dry the citronella stalks, then cut them into small pieces; set aside.
  2. In a saucepan, heat the chicken stock gently until almost boiling, then add the onions, garlic, ginger and citronella. Bring to the boil, then reduce the heat, cover and simmer for about 20 minutes.
  3. Remove the pan from the heat, push the flavoured broth through a sieve (or blend in a blender or food processor until smooth) and pour the mixture back into the rinsed-out pan. Stir in the coconut milk, bring gently to the boil and simmer for a further 5 minutes.
  4. Stir in the lemon juice and chopped coriander, add the nuoc-mam, then taste and adjust the seasoning. Ladle into soup bowls, garnish with coriander sprigs and serve immediately.

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