Simple Thai Broth
As my first recipe post, I will post one of the first things I learned as a kid. My dad is old school and we would always eat broth with vegetables, stir fried vegetables, and a main meat dish of some kind. I would make this quick broth every day and change it up with adding tofu, both fried or silken, mushroom, clear vermicelli noodles, fish balls and top with green onions and cilantro. A little bit of extra white pepper goes a long way too. This broth is extremely versatile and you'll see me referencing this base broth often.
Simple Thai Broth
Prep time: 10 minutes
Cook time: 10 minutes
- 1tbsp Soy Sauce (I prefer Thin Soy Sauce by Healthy Boy brand or Golden Mountain)
- 1tsp of white peppercorns
- 1 medium sized garlic clove
- ½ lb of ground pork or ground chicken thigh
- 2 tbsps of cold water
- sea salt to taste
In a mortar, crush one clove of garlic peeled. Add the white peppercorns and pound into a paste.
Add cold water, thin soy sauce, and white peppercorn/garlic mixture to ground chicken. Mix well.
Bring 4 quarts of water to a boil and turn strove down to medium. Spoon or hand shape tablespoon sized meatballs into pot. Organic shapes here are the goal, no need to hand roll the mixture into the palm of your hand like you would an Italian meatball. The added water makes the meatballs more tender after cooking but a little more difficult to handle raw. Just plop your organic shapes into the pot of hot water and you'll know they're cooked when they float, which is usually 2-3 minutes.
Turn stove to a medium simmer for 10 minutes. Keeping the broth at a low boil just below a rolling boil to keep the broth clear. Season to taste with more sauce. Usually it I'll add about one more tablespoon for that golden color and a couple pinches of salt depending on your preference.
Add any vegetables you like. I added fried tofu and shitake mushrooms because I had them on had.
Optional: Garnish with green onions and cilantro.