By George, I Think She's Done It!

I've tried many times to emulate the delicous coconut-broth Thai soups.  What I have been trying to do is get that typical Thai-broth flavor, which is tangy and herby and spicy.  I finally got my recipe correct tonite!  I quickly wrote down what I did so I would never forget.   It really came out yummy and I'm thrilled.

This is a base broth that can have things added to it - veggies, meat, tofu, whatever.  You could also add curry paste to the base broth.  The broth is good on it's own though, too.  I was thinking it would be good next time I have a cold instead of noodle soup.  Here's the recipe:

Coconut-Lime Broth
1 tbsp veg oil
2 tbsp sweet onion, sliced thin
1 clove garlic, minced
1 tsp fresh ginger, grated
2 c veggie stock
1/2 c water

2 kaffir lime leaves

2 tbsp cilantro, roughly chopped

1 tbsp fish or oyster sauce (I use vegetarian oyster sauce and it's great)

1 lime, zest and juice

1/2 c coconut milk

1/4 tsp ground chiles or to taste

1/4 tsp salt

Cook slivered onions, garlic and ginger in a little oil for one minute.  Add the rest of the ingredients and stir.  You can add whatever chiles you want, or leave the heat out if you wish.  Simmer a few minutes.  Salt to taste.  Don't eat the lime leaves.

I sauteed sliced King Eryngii mushrooms and baby eggplant in some garlic oil and placed the veg in wide bowls.  I served them that way and spooned the coconut-lime broth over the veggies at the table with some fresh cilantro on top.  Very pretty and also very tasty! 

Happy eating!