Thai Stock Soup

Thai Stock Soup

The following is a recipe for making chicken stock:

You will need 1-2 lbs. of skinless chicken breast with bones. Remove the meat as much as you can and save it for something else. Use only the bones for making the stock. Chicken necks and giblets can be added as needed. Soak the bones in 6 cups of cold water in a pot for 10-20 minutes to let the juice and flavor come out. Place the pot on the stove and bring the water to a boil. Add 1 teaspoon of black pepper, 1-2 coriander roots (make sure to rinse them well, if you can’t find them, use a few celery leaves), and 1 tablespoon of soy sauce as well as a few thick pieces of fresh turnip or carrot (optional). Simmer for 30-40 minutes on a low heat. Then, strain to get a clear broth. For a healthy stock, you can put the stock in the refrigerator overnight and skim off chicken fat from the surface. The stock can be kept in the refrigerator for a few weeks or can be frozen for a longer period of time (up to 2-3 months).

Good news! If you don’t want to make your own stock, you can use already-made chicken stock, which is readily available in supermarkets. However, make sure you buy stock made from free-range chicken with all natural ingredients and no MSG. It is usually available in a paper carton. Canned chicken stocks usually have more fat, salt, and artificial flavors added.

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