0 (0)

Categories: Best Recipes, Soups

Thai chicken stock

There are all kinds of soups in Thailand, made with all kinds of seafood, poultry and meat. The one thing they all have in common is that intriguing flavor that is simultaneously sour, salty and spicy. Thais call this flavor ... Read more

Active work time: 10 minutes | Total preparation time: 1 hour | Makes 6 cups
Note: This Thai chicken stock is the base for the soup recipes provided here. Galangal and makrut lime leaves are available at Thai and general Asian markets.
  • 1 chicken carcass
  • 8 to 10 cups water
  • 3/4 to 1 cup thinly sliced galangal
  • 6 stalks lemon grass, lower thick portion only, pounded
  • 10 makrut (Thai) lime leaves

Step 1Place chicken carcass in stockpot. Add water, galangal and lemon grass. Roll lime leaves and crush lightly with hand, then add to pan. Bring to boil, then reduce heat and simmer 45 minutes to 1 hour. Strain.

Each cup:
20 calories; 580 mg sodium; 0 cholesterol; 1 gram fat; 1 gram carbohydrates; 2 grams protein; 0 fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Best Recipes
Classic elotes
Roasted fillet of white sea bass en escabeche
Roasted potato salad
Cauliflower curry