Thai Chicken Stock

Thai Chicken Stock


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About this recipe: Use this yummy chicken stock as the base for Thai soups, such as Tom Yum and Tom Kha Gai.


Makes: 2 L

  • 1 chicken carcass
  • 65g galangal, sliced thinly (or ginger)
  • 2 kaffir lime leaves or to taste (optional- fresh or chutney or lime rinds)
  • 2 stalks lemon grass, crushed (double dried stalks)
  • 2 chopped chillies or to taste
  • 2 cloves garlic, peeled
  • 1 onion, sliced
  • 2.5 litres water

Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

  1. Place the chicken carcass into a large pot and cover with water. Bring to the 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, lemon grass, chillies, garlic and onions. Pour in 2.5 litres of water.
  2. Return to the boil over high heat, then reduce heat to medium-low. Simmer uncovered for 1 1/2 hours, skimming the foam and fat often. Pour through cheesecloth before using.

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