Thai Chicken Stock Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 29, 2013
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.
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Photo by Crystal0

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA
Reviewed: Apr. 29, 2010
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!
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Cooking Level: Expert

Living In: Denton, Texas, USA

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