A simple infusion of water, bones and Thai herbs and vegetables.
1.The only ingredient you might have to search for is lemongrass. I've noticed most Whole Foods stores now carry it. I've also seen it in my local health food co-op. Otherwise, any Asian market should carry lemongrass. If none of those are options for you, you can find fresh lemongrass on Amazon.
2. Cilantro roots are commonly used in Thai cuisine but are almost always trimmed off here in the west. No big deal. Just use regular cilantro with the stems attached.
3. Chinese celery is similar to our typical celery but the stalks are a lot thinner. You'll find Chinese celery at Asian markets. It's totally fine to skip it or sub regular celery.
4. Use black peppercorns for a little more zing in your broth. White peppercorns have a more floral, earthy flavor in comparison. Either one is fine and both are commonly used in Thai broths and soups. It's just a matter of preference.
5. Careful with the ginger! Too much and it can overpower the broth.