Authentic Thai Chicken Stock
This is the stock Thai curries and soups are actually built on — chicken carcasses simmered two hours with galangal, lemongrass, makrut lime leaves, shallots, garlic and Thai chiles. Unlike a French stock, it's aromatic on purpose: every ladleful already tastes of Thailand before any paste or coconut milk arrives. Make a full eight-serving batch and freeze it flat; weeknight tom yum becomes a ten-minute affair.
Ingredients
1 | chicken carcass |
|---|---|
3⁄4 | cup thinly sliced galangal |
2 | stalks lemongrass, crushed |
2 | makrut lime leaves |
1 | shallot, sliced |
2 | cloves peeled garlic |
2 | chopped Thai chiles, or to taste |
10 | water |
Instructions
Preparing the Stock | |
|---|---|
| 1. | Place the chicken carcass in a large pot and cover it with water. Bring to a boil over high heat, then reduce to medium-low and simmer for 5 minutes. Drain, rinse the carcass under running water, and return it to the pot. |
| 2. | Add the galangal, lemongrass, lime leaves, shallot, garlic, and Thai chiles to the pot. Pour in 10 cups of water. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 1 1/2 hours, skimming the foam and fat regularly. |
| 3. | Strain the stock through cheesecloth before using. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 17 kcal |
| Protein | 1 g |
| Fat | 0 g |
| Carbohydrates | 4 g |
| Fiber | 0 g |
| Sugar | 0 g |
Published on Aug 16, 2024 by Luminița