A good Thai chicken stock is the backbone of so many delicious Thai recipes.
Homemade Thai chicken stock is really easy to prepare. It’s so much better than anything you can purchase and will really take your Thai cooking up a notch or two.
About this Thai chicken stock recipe…
This is the exact recipe from my cookbook ‘The Curry Guy Thai’.
Although I made it with chicken bones and chicken pieces, you could leave the meat out for a tasty, Thai vegetable stock.
You could also fry up some prawn shells and heads before adding the other ingredients to make a really tasty prawn stock.
Why make your own stock?
A good stock is the backbone of so many dishes in so many cuisines. Preparing your own stock will most definitely improve the dish you are making.
You can control what goes into it.
Many shop-bought stocks contain way to much salt. If you make your own chicken stock, you can leave the salt out and then season to taste while cooking whatever it is you are preparing.
Can this Thai chicken stock be frozen?
Yes! Chicken broth and stock freeze really well. So does vegetable and other meat stocks.
Seafood stocks should be used the day they are prepared for best results but even they can be frozen.
Will this homemade stock keep in the fridge?
Yes, for up to three days. When placing the stock in the fridge, it is a good idea to cool it down quickly before storing, covered in the fridge.
To do this, pour your stock into a small bowl and then place the bowl in an ice bath in your sink or a larger bowl.
Can Thai chicken stock be used for other cuisines?
I always tell people in my cooking classes to try to make a stock that is normally used in the cuisine they are preparing.
That said, you could definitely use this stock in Chinese and other South East Asian recipes. This is especially so when only a small amount is called for.
It’s so much better to use a fresh stock of any kind than a salty stock cube.
Want to try this chicken stock in a Thai recipe?
Try some of these Thai recipes from my blog. Many call for chicken stock.
- 1.5kg (3lb 5oz) meaty chicken bones 10 coriander (cilantro) stalks
- 1 large onion, roughly chopped
- 10 garlic cloves, smashed
- 2.5cm (1in) piece of galangal, thinly sliced and lightly smashed
- 1 whole lemongrass stalk, bruised
- 1 tsp white peppercorns (or black peppercorns if
- you must)
- Add the chicken bones to a large saucepan and cover with 2 litres (8 cups) of water.
- Bring to a simmer, making sure to skim off any foam that floats to the top. Once all the foam is skimmed add the remaining ingredients. Allow to simmer for about 2 hours.
- Strain through a fine sieve. This stock can be used immediately but it also freezes really well. If storing in the fridge or freezer, it is important to cool it down as quickly as possible. To do this, I place the bowl of stock in an ice bath in the sink
You could add more water and a few pork bones to this stock for a delicious chicken and pork stock, popular in Thai cooking. This can be used whenever chicken stock is called for in a recipe.
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Amount Per Serving: Calories: 100Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 100mgSodium: 77mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 26g