SOUPS’S UP!
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
