The Thai chicken stock that rocks - A fragrant base for soups and curries

InFusion
Nov 3, 2016
2 min read

Updated: Oct 31

Clear Thai chicken stock in a saucepan with chicken bones, carrot, coriander, and kaffir lime leaf, a fragrant base for soups and curries.

Thai chicken stock is one of the essential foundations of Thai cooking. Prepared with aromatic roots and herbs such as galangal, coriander root, and kaffir lime leaf, this stock brings depth and authenticity to countless dishes, soups, curries, and stir-fries alike. Easy to prepare and naturally flavourful, it replaces classic Western stock and gives every recipe an unmistakable Thai touch.

Recipe – Thai chicken stock (for 2 people)

Ingredients

1.5 litre water

250 g chicken carcass, broken in small pieces

50 g onion, chopped

50 g carrot, thinly sliced

50 g turnip, thinly sliced

1 coriander root, chopped

1 kaffir leaf, bruised

10 g celery, sliced

10 g ginger, sliced

10 g galangal, sliced

1 teaspoon Sichuan peppercorns, coarsely crushed

2 cloves

1 bay leaf

No salt! (the stock must be neutral in order to be suitable for other preparations)

Method

Bring the water to a boil and add all ingredients. Simmer gently for one hour, uncovered. The heat should remain low, just enough to keep a light simmer, that is the key to a clear, golden stock. If the temperature is too high, the broth will turn cloudy and grey. Skim off fat or foam when needed. Strain and use in curries, soups, or stir-fried dishes.

Variations

Replace the chicken with pork bones, beef bones, or prawn and crayfish shells for a different aromatic profile.
If you prefer a vegan version, discover our Thai vegetable stock.

Did you enjoy this recipe?

Learn how to make other essential Thai bases and broths in our book Soups. It reveals the simple techniques behind authentic Thai flavours, starting from clear, aromatic stocks like this one.