An elegant, aromatic Thai Broth awakens the table with bright citrus, warming spices, and a clear, silky texture. This refined broth concentrates classic Thai aromatics—lemongrass, galangal, and kaffir lime—into a light, versatile consommé that elevates any course. Serve it simply as a starter or pair it with a fresh salad; for a crisp contrast, try it alongside our Crunchy Thai Chickpea Salad for a balanced, modern meal.
Why Make This Recipe
- Effortless Yet Elegant: Builds deep flavor from a handful of aromatics with minimal hands-on time.
- Minimal Ingredients: Focuses on pantry-friendly staples and fresh aromatics rather than long lists.
- Impressive Flavor: Bright citrus and warm spice layers give the broth a sophisticated, multi-dimensional finish.
This version refines the classic by clarifying the broth — skimming and gently simmering for a pristine appearance — and by finishing with lime and fish sauce for an immediate, polished finish that feels restaurant-worthy.
Ingredients
Base
- 6 cups chicken or vegetable stock — preferably low-sodium, warm.
- 2 stalks lemongrass — bottom third, bruised and cut into 2-inch pieces.
- 2-inch piece galangal or ginger — thinly sliced.
- 4 kaffir lime leaves — slightly torn to release oils.
- 1 small shallot — halved.
- 4 cups fresh mushrooms (shiitake or oyster), halved or sliced for texture.
Sauce & Seasoning
- 2–3 tbsp fish sauce (or tamari for vegetarian) — taste and adjust.
- 1–2 tbsp lime juice — freshly squeezed.
- 1 tsp palm sugar or light brown sugar — to balance acidity.
- 1 small red chili — thinly sliced (optional for heat).
Topping & Finish
- 2 tbsp cilantro — finely chopped.
- 1 scallion — thinly sliced on the bias.
- Light chili oil or toasted sesame oil — a few drops to finish (optional).
Precision notes: use room-temperature stock to avoid clouding; galangal sliced thin for even infusion; fresh herbs finely chopped and added just before serving.
How to Make Thai Broth
- Prepare aromatics: bruise lemongrass with the back of a knife, thinly slice galangal, and tear kaffir lime leaves. This releases fragrant oils immediately.
- Tip: Use a mortar or heavy spoon to gently crush the lime leaves for extra aroma.
- Warm the stock in a large saucepan over medium heat until it begins to steam—do not boil. Add lemongrass, galangal, kaffir lime leaves, and shallot. Reduce heat to a gentle simmer.
- Kitchen mini-tip: Keep the simmer low to maintain clarity; a rolling boil will agitate impurities.
- Simmer gently for 20–25 minutes until the broth smells floral and bright and the stock takes on a pale golden hue. Skim any foam that rises to preserve a clear appearance.
- Sensory cue: The broth should smell fragrant, not sharp; the color should be translucent and inviting.
- Add mushrooms and simmer 5–7 minutes until they are tender but still have body. This adds texture and a subtle umami weight.
- Mini-tip: For more umami, lightly sauté mushrooms first, then add stock to deglaze and capture all the flavor.
- Remove from heat. Strain through a fine-mesh sieve into a clean pot or bowl, pressing gently on solids to extract flavor without clouding. Discard solids.
- Kitchen mini-tip: If you seek crystal clarity, line the sieve with cheesecloth.
- Season the strained broth with fish sauce, lime juice, and palm sugar. Stir and taste, adjusting balance: salty, sour, sweet. Add sliced red chili if using.
- Sensory cue: The final broth should be bright on the palate, with a subtle savory backbone and a clean finish.
- Reheat gently to serving temperature; do not boil. Finish with chopped cilantro and scallion, and a few drops of chili oil if desired. Serve immediately.
How to Serve Thai Broth
Serve the broth in shallow porcelain bowls to showcase its clarity. Float a few thin mushroom slices and a sliver of red chili on the surface, garnish with micro herbs or a cilantro sprig for contrast, and offer lime wedges tableside. For a composed course, serve alongside our Thai Chicken Satay Peanut Sauce and grilled skewers — the silky broth refreshes the palate between bites.
How to Store Thai Broth
Cool the broth quickly: strain into a shallow container, cover, and refrigerate within two hours. Stored in an airtight container, it keeps 3–4 days chilled. For longer storage, freeze in portions (ice cube trays for small servings). Reheat gently over low heat; avoid boiling to preserve delicate aromatics. If flavor seems muted after chilling, brighten with a splash of lime juice and a pinch of salt when reheating.
Tips to Make Thai Broth
- Use good quality stock as the foundation — it defines the final depth.
- Bruise aromatics rather than mincing; that gives a cleaner, subtler infusion.
- Strain twice for an elegant, clear presentation: first through mesh, then through cheesecloth.
- Adjust acidity at the end — lime juice brightens without overpowering when added last.
- Add delicate herbs only at serving to preserve color and fragrance.
Variation
- Vegetarian: Swap chicken stock for rich mushroom or kombu-vegetable stock and replace fish sauce with tamari plus a splash of kelp powder.
- Seafood finish: Add a few poached prawns or thinly sliced scallop carpaccio warmed briefly in the broth for an elevated course.
- Spiced oil: Infuse a neutral oil with toasted chili and lime zest; drizzle a drop on each bowl for aroma and sheen.
FAQs
Can I make this broth vegetarian?
Yes. Use mushroom and kombu vegetable stock and replace fish sauce with tamari and a touch of seaweed-based umami powder to retain depth.
How long will the broth keep in the freezer?
Freeze in airtight containers for up to 3 months. Defrost overnight in the refrigerator and reheat gently to preserve aromatics.
Can I prepare this in advance for a dinner party?
Absolutely. Prepare and chill the strained broth a day ahead. Reheat slowly and finish with fresh lime and herbs just before serving for best fragrance.
Conclusion
This Thai Broth harmonizes clarity and complexity: bright citrus, warm galangal, and a restrained savory base deliver a refined, modern starter that complements composed mains. Its simplicity makes it an ideal canvas for seasonal garnishes or elegant pairings, and its technique—low simmering, careful straining, finishing with acid—keeps the result polished yet accessible. For additional insight into building a richly flavored Thai-style stock, see Thai-style Chicken Broth – Mrs Portly’s Kitchen. Share your variations and plating ideas in the comments, and tell us: how would you make this dish your own?
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Thai Broth
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
An elegant, aromatic Thai Broth featuring bright citrus, warming spices, and a clear, silky texture. Perfect as a starter or paired with a fresh salad.
Ingredients
- 6 cups chicken or vegetable stock — preferably low-sodium, warm
- 2 stalks lemongrass — bottom third, bruised and cut into 2-inch pieces
- 2-inch piece galangal or ginger — thinly sliced
- 4 kaffir lime leaves — slightly torn to release oils
- 1 small shallot — halved
- 4 cups fresh mushrooms (shiitake or oyster), halved or sliced for texture
- 2–3 tbsp fish sauce (or tamari for vegetarian) — taste and adjust
- 1–2 tbsp lime juice — freshly squeezed
- 1 tsp palm sugar or light brown sugar — to balance acidity
- 1 small red chili — thinly sliced (optional for heat)
- 2 tbsp cilantro — finely chopped
- 1 scallion — thinly sliced on the bias
- Light chili oil or toasted sesame oil — a few drops to finish (optional)
Instructions
- Bruise lemongrass with the back of a knife, thinly slice galangal, and tear kaffir lime leaves.
- Warm the stock in a large saucepan over medium heat until it begins to steam—do not boil.
- Add lemongrass, galangal, kaffir lime leaves, and shallot. Reduce heat to a gentle simmer.
- Simmer gently for 20–25 minutes until the broth smells floral and bright.
- Add mushrooms and simmer 5–7 minutes until tender.
- Remove from heat and strain through a fine-mesh sieve into a clean pot or bowl.
- Season the strained broth with fish sauce, lime juice, and palm sugar.
- Reheat gently to serving temperature and finish with chopped cilantro and scallions.
- Serve immediately, optionally garnished with chili oil or sesame oil.
Notes
Use good quality stock for the best depth of flavor. Adjust acidity by adding lime juice at the end for brightness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg