A simple but fragrant chicken stock that can be used in Thai recipes. It is also the base for making the most of the popular Thai soups including Tom Yum and Tom Kha Gai (coconut chicken soup).
Thank you. My Thai soups lacked the depth of flavor I wanted, and this cured them. It never occurred to me to alter they way I made a broth out of the chicken. I typically make a broth out of whole chicken (and much more Western aromatics) once or twice a week for whatever I need stock for that week. Now, if you could just post up a recipe for that yellow curry sauce (often served with chicken and potato), my life would be complete! - 29 Apr 2010 (Review from Allrecipes USA and Canada)
Amazing!! I couldn't find Kaffir lime leaves in time, so I subbed in lime zest. The broth turned out fabulous and made my Tom Yum soup delicious. The chicken itself, was also amazing! I used half of the chicken in my coconut curry recipe and saved the other half to use later. It was very tender and flavorful, great just to munch on. - 29 Jan 2013 (Review from Allrecipes USA and Canada)
Used in a coconut chicken noodle soup. So so good! - 12 Mar 2019 (Review from Allrecipes USA and Canada)