Thai Style Chicken Stock
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).
Ingredients
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
Directions
Preparation:15min ›
Cook:2hours ›
Ready in:2hours15min
- 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.
- 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.
- 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.
- Strain through cheesecloth before using.
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Reviews and Ratings
Global Ratings:
(5)
Reviews in English (3)
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)
Perfect and delicious. Thank you for sharing the recipe with us. - 19 Feb 2016 (Review from Allrecipes USA and Canada)
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