Aromatic Broth with Vegetable Slivers

Most of the flavor here comes from the first step: simmering lemongrass, cilantro stems, jalapeño, and lime zest in stock for 15 minutes, then straining it all out. What’s left is a clear, intensely aromatic broth that tastes deeply seasoned without a long cooking time.

The jalapeño controls the heat. Pull it out halfway through for gentle warmth; leave it the full 15 minutes for a broth that bites back. Taste as you go.

The vegetable cuts matter. Snow peas go in diagonal strips. Carrots become thin ribbons using a vegetable peeler, not slices or matchsticks. That difference in texture gives the soup its light, almost elegant character.

Everything hits the boiling broth for just 1.5 minutes. Radishes and scallion stir in last, right before serving. This is a soup that needs to be eaten the moment it’s made.

Kitchen Tips

• Use cilantro stems for the infusion and save the leaves for finishing; stems hold up in hot broth while leaves turn limp
• The strained solids can infuse a second batch of broth with good results, the recipe mentions this specifically
• Peel carrot ribbons lengthwise in long strokes for the widest, most dramatic strips
• Have all vegetables prepped before straining the broth; the cooking time is fast and there’s no margin for chopping mid-boil

Variations

• Add shrimp: Stir in peeled shrimp with the snow peas for a more substantial bowl
• Fish stock base: Fish stock gives a lighter, more delicate backdrop to the lemongrass and lime