For a richer, deeper flavor, roast the chicken carcass in a 375°F (190°C) oven for 30 minutes before simmering. Adjust the amount of Thai chiles to your preferred spice level. Remember that the heat will intensify as the stock simmers. If you can't find fresh makrut lime leaves, you can substitute with the zest of one lime, but the flavor will be slightly different. The strained solids can be discarded, or you can pick out any remaining chicken meat to use in other dishes.
Thai Chicken Stock
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PREP TIME15 mins
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COOK TIME1 hrs 45 mins
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TOTAL TIME2 hrs
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SERVING8 People
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VIEWS21
Embark on a culinary journey to Thailand with this vibrant and aromatic chicken stock. The cornerstone of beloved Thai soups like Tom Yum and Tom Kha Gai, this fragrant broth infuses your dishes with authentic Southeast Asian flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Fiber0 g
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Protein1 g
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Sodium11 mg
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Sugar0 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Place the chicken carcass in a large stockpot and cover with water. Bring to a rapid boil over high heat, then immediately reduce the heat to medium-low and simmer vigorously for 5 minutes. This initial boil helps to remove impurities. Drain the carcass, rinse it thoroughly under cold running water, and return it to the pot. (5 minutes)
02
Step
1 hrs 30 mins
Add the sliced galangal, crushed lemongrass, fragrant makrut lime leaves, sliced shallot, peeled garlic cloves, and chopped Thai chiles to the pot with the chicken carcass. Pour in 10 cups of fresh water. Bring the mixture to a boil once again over high heat, then reduce the heat to the lowest setting and gently simmer, uncovered, for 1 1/2 hours. During this time, carefully skim off any foam or excess fat that rises to the surface to ensure a clear and flavorful stock. (90 minutes)
03
StepOnce the stock has simmered, strain it meticulously through a fine-mesh sieve lined with several layers of cheesecloth. This will remove any solids, leaving you with a pristine and aromatic Thai Chicken Stock ready to use in your favorite recipes.
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Please Rate
Tatyana Lind
Jun 3, 2025I added a few slices of ginger along with the galangal, and it gave the stock an extra layer of warmth.
Jalen Connweissnat
Apr 16, 2025Be sure to skim the stock frequently while it simmers. It makes a big difference in the clarity and flavor.
Cathrine Framiconroy
Apr 13, 2025This stock is amazing! It really makes my Tom Kha Gai taste like it's from a restaurant.
Rosalinda Nitzsche
Mar 28, 2025The instructions were very clear, and the stock came out perfectly. I'll definitely be making this again!