Description
This is the base for making most of the popular Thai soups Tom Yum and Tom Kha Gai (coconut chicken soup).
Ingredients
- 1 chicken carcass
- ¾ cup thinly sliced galangal
- 2 kaffir lime leaves, or to taste
- 2 stalks lemon grass, crushed
- 2 chopped Thai chiles, or to taste
- 2 cloves peeled garlic
- 1 shallot, sliced
- 10 cups water
Instructions
- 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.
- 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.
- Strain stock through cheesecloth before using.
Prep Time: 15 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs
Servings: 8