Recipe by JETTILA
"This is the base for making most of the popular Thai soups Tom Yum and Tom Kha Gai (coconut chicken soup)."
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thinly sliced galangal
kaffir lime leaves, or to taste
lemon grass, crushed
chopped Thai chiles, or to taste
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Chicken Stock
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 22
** Calories from Fat: 1
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