Chang Mai Broth

CHiang Mai broth
I’ve been lucky enough to visit Thailand twice now, and it is one of my all time favourite culinary experiences. The street food is amazing and this one-pan wonder is simply sensational. I did it recently on BBC Kitchen Café and it really gives you a taste of Thailand.  It also embraces all of the key components of Thai Street Food – fast, aromatic and healthy! Enjoy!
  • 1 tin of quality coconut milk
  • 4 kaffir lime leaves, finely sliced
  • 2 sticks fresh lemongrass, finely chopped
  • 2 shallots, peeled and sliced
  • 1 bunch spring onions, shredded
  • 1 large thumb of root ginger, peeled and finely sliced
  • 2 cloves garlic, peeled and finely sliced
  • 2 green chilli, seeds removed and sliced
  • 50g fresh coriander, shredded including stems
  • Approx 1 teaspoon palm sugar (x3 if replacing with caster sugar)
  • 1-2 teaspoons fish sauce Juice and zest of 1 lime
  • Pre-cooked chicken leg picked (optional)
  • Pre-cooked noodles (optional)
1. Have all the ingredients prepared and ready to cook.
2. Place the coconut milk into a pan, rinse the tin with cold water to the top and pour this into the same pan. Place on a medium heat to a simmer.
3. Add the lemongrass, shallot, spring onions, ginger, garlic and the chilli, add a small pinch of salt and a grind of pepper, bring the broth to the boil, reduce the heat immediately and simmer for 2 minutes before removing from the heat.
4. If using, share the chicken amongst and noodles amongst 4 warmed soup bowls.
5. Add the coriander, lime, fish sauce and palm sugar to the soup and season to taste with salt.
6. If you prefer the soup slightly more sour add a little more fish sauce, alternatively if you like it sweeter add a little more palm sugar.

Scroll to Top