Chili-Lime Broth

Ingredients

• 6 servings asian fish sauce nuoc mam or nam pla
• 6 cups chicken broth 
• 2  jalapeño chilies fresh green red stemmed seeded thinly sliced
• 0.5 cup cilantro leaves fresh chopped
• 0.3 cup cilantro leaves fresh
• 5 slices ginger fresh each the size of a quarter
• 0.3 cup green onions thinly sliced
• 0.3 cup juice of lime 

Equipment

• bowl
• frying pan
• ladle
• sieve

Directions

1. In a 2- to 3-quart pan, combine broth, chilies, chopped cilantro, lime leaves, and ginger. Bring to a boil over high heat. Cover and simmer over low heat for 15 minutes.
2. Pour broth through a fine strainer into a bowl.
3. Add lime juice, onions, cilantro leaves, and fish sauce to taste. Ladle into soup bowls.