BBC Easycook


Thai bone broth, p58

Thai bone broth

The base is a pre-prepared chicken stock (see tip, right), but if you can find a fresh shop-bought version, that will do the trick. There’s a fair amount of heat from the bird’s-eye chillies, but you can adjust the amount to suit your taste.

■ Serves 6

2 tbsp coconut oil
1 onion, finely chopped
4 garlic cloves, chopped
2 tbsp finely chopped ginger
30g galangal, peeled and thinly sliced
2 litres chicken stock (see tip, right, or use fresh shop-bought)
6 kaffir lime leaves
3 lemongrass stalks, flattened and bruised with a knife
120g mushrooms, sliced (optional)
4 red bird’s-eye chillies, split in

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