Thai food lover Theresa Liu uses this broth as a soup base. She varies it by adding sliced mushrooms, bamboo shoots, or chicken breast. Buy lime leaves in Thai grocery stores.
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.
Pour broth through a fine strainer into a bowl. Add lime juice, onions, cilantro leaves, and fish sauce to taste. Ladle into soup bowls.
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