Simple Way to Vegetable Stock Paste Replacement

Thai Chicken Stock

Our vegetable stock starts with a classic base of chopped up onion, carrot, celery, and fennel.

Recipe Summary Thai Chicken Stock

This is the base for making most of the popular Thai soups Tom Yum and Tom Kha Gai (coconut chicken soup).

Ingredients | Vegetable Stock Paste Replacement

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

Directions

Place the 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, and rinse the carcass under running water. Return the carcass to the pot along with the galangal, lime leaves, lemon grass, chile peppers, garlic, and shallot. Pour in 10 cups of water.

Return to a boil over high heat, then reduce heat to medium-low. Simmer uncovered for 1 1/2 hours, skimming the foam and fat often. Strain through cheesecloth before using.

Info | Vegetable Stock Paste Replacement

prep: 15 mins cook: 1 hr 45 mins total: 2 hrs Servings: 8 Yield: 2 quarts

TAG : Thai Chicken Stock

World Cuisine Recipes, Asian, Thai,