Thai Chicken Stock

This Thai stock is the base for making most of the popular Thai soups like tom yum and tom kha gai (coconut chicken soup).

• Preparation Time: 15 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr
• Calories: 17 Calories

Ingredients

• 10 cups water
• 2 cloves peeled garlic
• 1 shallot, sliced
• 2 makrut lime leaves
• 1 chicken carcass
• ¾ cup thinly sliced galangal
• 2 stalks lemon grass, crushed
• 2 chopped Thai chiles, or to taste

Recipe Instructions

Step 1

Place chicken carcass into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes. Drain, rinse carcass under running water, and return to the pot.

Step 2

Add galangal, lemongrass, lime leaves, shallot, garlic, and chiles. Pour in 10 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 1 1/2 hours, skimming the foam and fat often.

Step 3

Strain stock through cheesecloth before using.