I am looking for the basic make up of Thai or Chinese broths. Whenever I look up recipes for these soups on-line, they always ask for chicken broth. When I eat these soups in resturaunts, the broth is too clear to be chicken broth and the flavors of the soup seem to be better represented. So, that's my question...
post #1 of 6
6/16/04 at 2:12pm