Active work time: 10 minutes | Total preparation time: 1 hour | Makes 6 cups
- 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.
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.
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