This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Rapid Chicken Stock
Chef John's Homemade Chicken Stock
Northern Thai Curry with Chicken and Peanuts
Basic Chicken Stock
Thai Chicken
more »
Top Related Articles
Making Chicken Stock
Deboning a Chicken Breast
Perfect Fried Chicken
Roasting Chicken
Rotisserie Chicken Jump-starts Snazzy Meals
Top 9 Bacon-Wrapped Chicken Recipes
8 Tasty Takes on Chicken Parmesan
Deboning a Chicken Thigh
Top 5 Fried Chicken Recipes
Chicken Cooking Basics
Related Collections
Thai Chicken
Lemon Grass
Thai
Asian
Chicken Recipes

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Thai Chicken Stock

By: JETTILA

"This is the base for making most of the popular Thai soups Tom Yum and Tom Kha Gai (coconut chicken soup)."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
1 Hr 45 Min

Ready In:
2 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 quarts

Ingredients

1 chicken carcass
3/4 cup thinly sliced galangal
2 kaffir lime leaves, or to taste
2 stalks lemon grass, crushed
2 chopped Thai chiles, or to taste
2 cloves peeled garlic
1 shallot, sliced
10 cups water

Directions

Place the 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, and rinse the carcass under running water. Return the carcass to the pot along with the galangal, lime leaves, lemon grass, chile peppers, 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.