Thai Soup Base

Thai Soup Base

2½ tablespoons butter

8 ounces galangal, peeled and large chop

1½ ounces red curry paste (mae ploy)

1½ onions, thinly sliced

1-2 garlic cloves, smashed

2 ounces lemongrass, chopped

1½ Thai chilies

¼ bunch cilantro

8 cups chicken stock

Melt butter in a large pot then add galangal and cook on a medium heat for 8-10 minutes. Add red curry paste and allow to toast for about a minute. Add onions then cover pot and cook on a low heat for about 8 minutes.

Make a sachet using the garlic, lemongrass, chilies and cilantro. Add chicken stock and sachet and let simmer for 25 minutes. Strain sachet and galangal.

Makes about 8 cups.

Nutrition values per cup: 130 calories, 9 g fat (5 g saturated), 7 g carbohydrates, 1 g fiber, 6 g protein, 45 mg cholesterol, 135 mg sodium.

Chef Arnie Tellez, VTK, Chicago