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Ingredientes
- 6 c. chicken broth
- 2 x fresh red or possibly green jalapeno chilies stemmed, seeded, and thinly sliced - (2 ounce total)
- 1/2 c. minced fresh cilantro
- 6 x fresh or possibly dry kaffir lime leaves (optional)
- 5 slc fresh ginger - (quarter size)
- 1/4 c. lime juice
- 1/4 c. thinly-sliced green onions
- 1/4 c. fresh cilantro leaves Asian fish sauce to taste (nuoc mam or possibly nam pla)
Direcciones
- In a 2- to 3-qt pan, combine broth, chilies, minced cilantro, lime leaves, and ginger. Bring to a boil over high heat. Cover and simmer over low heat for 15 min.
- Pour broth through a fine strainer into a bowl. Add in lime juice, onions, cilantro leaves, and fish sauce to taste. Ladle into soup bowls.
- This recipe yields 4 to 6 servings.
- Comments: Thai food lover Theresa Liu uses this broth as a soup base. She varies it by adding sliced mushrooms, bamboo shoots, or possibly chicken breast. She says, "It's wonderful to have a mug of this when I have a sore throat or possibly when my sinuses are acting up." Buy lime leaves in Thai grocery stores.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 4 servings | |
| Calories 31 | |
| Calories from Fat 4 | 13% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 563mg | 23% |
| Potassium 326mg | 9% |
| Total Carbs 3.24g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.32g | 0% |
| Protein 3.71g | 6% |
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