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Thai-Style Soup Broth

Ever since a Chef friend of mine told me about how he uses the stems and root parts of cilantro for his stocks, I’ve made this regularly. I use it in soups, for saimin broth and even to cook jasmine rice.

Posted By: Deirdre K Todd
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Ingredients: Print   Add to cart
US Metric
  • 8 c. water
  • 2 lb. chicken, pork or beef bones
  • 2-inch piece ginger, peeled, crushed
  • ½ bunch cilantro, stems and root section
  • 4 cloves garlic, crushed
  • 1 medium onion, quartered
  • 1 ½ tsp. salt

Cooking Process:

In a large saucepot over medium high heat; bring all ingredients to a boil. Reduce heat; simmer 30 minutes.

how to serve:

Strain broth. Use for soups, saimin broth, sometimes it hits the spot just as is. Also good used to cook jasmine rice. Makes 2 quarts.