in Soup Recipes, Thailand

Thai chicken broth

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Ingredients for 6 servings:

  • 2 chicken thighs with back part
  • 1 piece(s) ginger, 4cm, chopped
  • 3 stalks lemongrass, only the white part, chopped
  • 5 clove(s) garlic, chopped
  • 1 handful of kaffir lime leaves, fold to the middle and tear several times to the middle of the leaf
  • 1 liter of water
  • Fish sauce, to taste
  • Lime juice, to taste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

THE basis for Thai sauces

Bring all ingredients to a boil in a large pot, reduce heat, and simmer gently for 1.5 hours. Once cooked, strain everything through a sieve and season with fish sauce and lime juice. The broth will have a slightly lemony flavor. Let cool, skim off any fat that has settled on the surface, and use the broth for later or freeze in portions. This yields approximately 1 liter of broth.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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