Lemongrass & Coconut Soup Broth

1. 1
   prep

   Prepare the aromatics.

   1.Bruise the lemongrass stalks with the back of a knife and cut into 3-inch pieces.

   2.Thinly slice the galangal and ginger into rounds.

   3.Tear the kaffir lime leaves, discarding the stems.

   4.Halve the fresh red chili lengthwise.

   TIPBruising lemongrass releases its essential oils into the broth — don't skip this step.
2. 2
   boil

   Simmer the broth base.

   1.Pour the water and coconut milk into a pot over medium heat.

   2.Add lemongrass, galangal, ginger, kaffir lime leaves, and red chili.

   3.Stir in the salt and sugar.

   4.Bring to a gentle boil, then lower the heat immediately.
3. 3
   simmer · ~15 min

   Infuse the broth with aromatics.

   1.Let the broth simmer gently for 15 minutes, uncovered.

   2.Avoid vigorous boiling — a slow bubble keeps the coconut milk from curdling.

   3.Taste the broth and adjust salt if needed.

   TIPDon't let the broth boil rapidly; coconut milk can split and lose its silky mouthfeel over high heat.
4. 4
   prep

   Strain and finish the broth.

   1.Remove the pot from the heat.

   2.Strain the broth through a fine-mesh sieve into a clean bowl or pot.

   3.Discard all the spent aromatics.

   4.Stir in the fresh lime juice.
5. 5
   garnish

   Garnish with fresh cilantro and sliced green onion.

   1.Ladle the hot broth into serving bowls.

   2.Scatter chopped cilantro and sliced green onion over the top.

   TIPServe immediately while the bright citrus notes and herbal aromatics are at their peak.

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