Thai Chicken Stock
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Recipe Summary Thai Chicken Stock
This is the base for making most of the popular Thai soups Tom Yum and Tom Kha Gai (coconut chicken soup).Ingredients | Nara Thai Cuisine 泰式料理 台北忠孝Sogo店1 chicken carcass¾ cup thinly sliced galangal2 kaffir lime leaves, or to taste2 stalks lemon grass, crushed2 chopped Thai chiles, or to taste2 cloves peeled garlic1 shallot, sliced10 cups waterDirectionsPlace 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.Info | Nara Thai Cuisine 泰式料理 台北忠孝Sogo店prep:
15 mins
cook:
1 hr 45 mins
total:
2 hrs
Servings:
8
Yield:
2 quarts
TAG : Thai Chicken StockWorld Cuisine Recipes, Asian, Thai,
