Thai Chicken Stock

5.0
(7)
6 Reviews
2 Photos

This Thai stock is the base for making most of the popular Thai soups like tom yum and tom kha gai (coconut chicken soup).

Submitted by JETTILA
Updated on September 15, 2022
Prep Time:
15 mins
Cook Time:
1 hr 45 mins
Total Time:
2 hrs
Servings:
8
Yield:
2 quarts
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 chicken carcass

  • ¾ cup thinly sliced galangal

  • 2 stalks lemon grass, crushed

  • 2 makrut lime leaves

  • 1 shallot, sliced

  • 2 cloves peeled garlic

  • 2 chopped Thai chiles, or to taste

  • 10 cups water

Directions

  1. Place 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, rinse carcass under running water, and return to the pot.

  2. Add galangal, lemongrass, lime leaves, shallot, garlic, and chiles. Pour in 10 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 1 1/2 hours, skimming the foam and fat often.

  3. Strain stock through cheesecloth before using.

Nutrition Facts (per serving)

17 Calories
0g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 17
% Daily Value *
Total Fat 0g 0%
Sodium 11mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 1g 1%
Vitamin C 1mg 1%
Calcium 17mg 1%
Iron 1mg 3%
Potassium 98mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.