Thai-Style Chicken Stock Recipe น้ําสต๊อกไก่ - Hot Thai Kitchen!

galangal

💰Cheaper: ginger

Ginger is more widely available and offers a similar flavor profile.

fish sauce

💰Cheaper: soy sauce

Soy sauce is a common substitute for those avoiding fish.

kaffir lime leaves

💰Cheaper: lime zest

Lime zest provides a citrusy flavor when kaffir lime leaves are unavailable.

coriander roots

💰Cheaper: cilantro stems

Cilantro stems can be used to impart a similar flavor.

Add bones to a big pot and cover with the water. Bring to a simmer over high heat, then once bubbling, reduce the heat to maintain a gentle simmer. Simmer bones for about 45 minutes.

Skim off scum, foam and fat that has floated to the top.

Add all the remaining ingredients then simmer for another hour.

Fish out all the bones and aromatics with a wire skimmer or strain the stock through a colander. The stock is now ready to use!

Waste not! There is often a lot of meat left on chicken bones, so if you want, you can pull off the meat from the bones after removing them from the stock, and you can throw it into soups, chili, stir-fries, fried rice...anything! The meat will be rather bland so make sure you add it to something that will have a lot of flavourful sauce added to it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens