Thai Chicken Stock

Thai Chicken Stock Recipe 6

This is the base for making most of the popular Thai soups.

Prep Time – 15 mins

Cook Time – 1 hour 45 mins

INGREDIENTS:

Chicken carcass – 1
Galangal – 3/4 cup {sliced}
Kaffir lime leaves – 2
stalks lemon grass – 2
Thai chiles – 2 {chopped}
Garlic – 2 cloves {peeled}
shallot – 1[sliced]
Water – 10 cups
Salt to taste

PROCESS:

1. Place the chicken carcass into a large pot and cover with water.
2. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 5 minutes.
3. Drain, and rinse the carcass under running water.
4. 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.
5. Return to a boil over high heat, then reduce heat to medium-low.
6. Simmer uncovered for 1 1/2 hours, skimming the foam and fat often.
7. Strain through cheesecloth before using.  

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