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This Thai stock is the base for making most of the popular Thai soups like tom yum and tom kha gai (coconut chicken soup).
Ingredients
- 1 chicken carcass
- ¾ cup thinly sliced galangal
- 2 stalks lemon grass, crushed
- 2 makrut lime leaves
- 1 shallot, sliced
- 2 cloves peeled garlic
- 2 chopped Thai chiles, or to taste
- 10 cups water
Directions
Step 1
Place 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, rinse carcass under running water, and return to the pot.
Step 2
Add galangal, lemongrass, lime leaves, shallot, garlic, and chiles. Pour in 10 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 1 1/2 hours, skimming the foam and fat often.
Step 3
Strain stock through cheesecloth before using.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 17 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium11mg | 0% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars0g | |
| Protein1g | |
| Vitamin C1mg | 7% |
| Calcium17mg | 1% |
| Iron1mg | 3% |
| Potassium98mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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