Thai Style Chicken Stock

    Thai Style Chicken Stock


    3 people made this

    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).

    Serves: 8 

    • 1 chicken carcass
    • 3/4 cup thinly sliced galangal
    • 2 kaffir lime leaves, or to taste
    • 2 stalks lemongrass, crushed
    • 2 diced Thai chillies, or to taste
    • 2 cloves peeled garlic
    • 1 shallot, sliced
    • 10 cups (2 1/2 litres) water

    Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

    1. Place the chicken carcass into a large saucepan and cover with water. Bring to a boil over high heat then reduce heat to medium-low and simmer for 5 minutes.
    2. Drain and rinse the carcass under running water. Return the carcass to the pot along with the galangal, lime leaves, lemongrass, chillies, garlic and shallot. Pour in 10 cups of water.
    3. Return to a boil over high heat then reduce heat to medium-low. Simmer uncovered for 1 1/2 hours skimming the foam and fat often.
    4. Strain through cheesecloth before using.

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