Scallion-Ginger Broth

Name: Scallion-Ginger Broth
Total time: 15 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil; 4 scallions, white parts halved lengthwise and cut into 1 1/2-inch pieces, green parts thinly sliced for garnish (optional); 1-inch piece fresh ginger, peeled and cut into matchsticks; 1 garlic clove, smashed and peeled; 4 cups low-sodium chicken broth; 1 tablespoon fish sauce; Stir-ins (see variations), such as thinly sliced meat and vegetables, seafood, or noodles; 1 tablespoon fresh lime or lemon juice

Enhance chicken broth with scallions, ginger, and fish sauce for plenty of low-fat flavor.

Source: Everyday Food, March 2010

15 mins 4

Total Time Servings

Ingredients

1 teaspoon vegetable oil
4 scallions, white parts halved lengthwise and cut into 1 1/2-inch pieces, green parts thinly sliced for garnish (optional)
1-inch piece fresh ginger, peeled and cut into matchsticks
1 garlic clove, smashed and peeled
4 cups low-sodium chicken broth
1 tablespoon fish sauce
Stir-ins (see variations), such as thinly sliced meat and vegetables, seafood, or noodles
1 tablespoon fresh lime or lemon juice

Directions

1. In a large saucepan, heat oil over medium-high. Add scallion whites, ginger, and garlic; cook, stirring, until scallions begin to soften, about 3 minutes. Add broth and fish sauce. Bring to a boil; reduce to a simmer and cook until flavors are blended, about 5 minutes. Add stir-ins (if using) and simmer until desired doneness. Add lime juice and garnish with scallion greens if desired.

Variations

Try adding thinly sliced carrots, rice noodles, and cilantro; cooked shredded chicken and chilies; beef and bean sprouts; firm white-fleshed fish and cilantro; or pork tenderloin and bok choy to this flavorful soup.

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Reviews

How would you rate this recipe?

momsperior

16 JUL, 2011

the best,most awsome, simple and quick and easy meal ever!!! I make it a meal,
Reply
CCcooks

15 DEC, 2010

This is a fantastic recipe! I make this several times a month. I add shrimp, noodles, mushrooms, water chestnuts, carrots... whatever I have laying around!! Certainly the best Asian soup I have ever made. Thank you for this recipe.
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