Leaf soups are the lightest of broths, and are often made with water - for the flavour is about green things. You could use a very light chicken or pork stock. Prawns can be popped in too. A spot-on counter-balancer to the rich. Burma likes this too, though a bitter edge from a lemony herb and a dab of MSG would be dropped in.
© 2004 Alastair Hendy. All rights reserved.