Thai Hot and Spicy Broth

Name: Thai Hot and Spicy Broth (Gaeng Prik)
Cuisine: Thailand
Ingredients: 3 garlic cloves, chopped; 2 shallots, chopped; 3 small red Thai chilies or 4 jalapeño chilies, seeded and chopped; 3 small red Thai chilies or 4 jalapeño chilies, seeded and chopped; 6 cups chicken or pork broth; 6 cups chicken or pork broth; ½ cup coconut milk (optional); ¼ cup finely chopped cilantro; 1 scallion, finely chopped, both green and white parts; cayenne pepper if needed; 10 grinds of white pepper; ¼ cup Thai fish sauce or more to taste; 3 tablespoons tamarind paste dissolved in ½ cup hot water, strained, or juice of 2 limes; 3 tablespoons tamarind paste dissolved in ½ cup hot water, strained, or juice of 2 limes; 3 tablespoons tamarind paste dissolved in ½ cup hot water, strained, or juice of 2 limes; a 6-inch length of lemongrass, finely sliced; 4 kaffir lime leaves, cut into very thin shreds; a ¼-inch slice of galangal or ginger; a ¼-inch slice of galangal or ginger

Gaeng Prik

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This soup is a great beginning to a Thai meal. It’s also the perfect foil for a bowl of jasmine or basmati rice as a light but very satisfying dinner. It’s very hot, so if you want something a little tamer, use half the number of chilies called for here and then adjust the hotness upward by adding cayenne a little at a time.

You can make this soup 20 minutes in advance or up to 3 days in advance if you keep it refrigerated.

Ingredients

Asia
Thailand
Soup
Gluten-free
South East Asia

Ingredients

Method