Fragrant Thai Chicken Broth with Galangal and Lemongrass

Recipe Collection: Soup

Fragrant Thai Chicken Broth with Galangal and Lemongrass is a non-vegetarian delight that serves as the perfect foundation for authentic Thai soups like Tom Yum and Tom Kha Gai. Infused with the aromatic essence of galangal, lemongrass, and makrut lime leaves, this broth offers a rich, complex flavor profile that enhances any dish.

Ideal for meal prep, this versatile stock can be used in soups, stews, or as a cooking base for grains. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for cost-effective meal planning. Organize your ingredients and follow step-by-step guides to create something delicious today!

Overview

This aromatic Thai chicken stock is the perfect base for creating authentic Thai soups like Tom Yum and Tom Kha Gai. Infused with the vibrant flavors of galangal, lemongrass, and makrut lime leaves, this stock will elevate your Thai dishes to a new level of deliciousness.

Diet Type

Non-Vegetarian

Allergies

None

Cuisine

Thai

Serving Size: 8

Cooking Time: 120 minutes

Ingredients

• 1 Whole chicken carcass
• 0.75 Cups galangal, sliced
• 2 Stalks lemongrass, crushed
• 2 Whole makrut lime leaves
• 1 Whole shallot, sliced
• 2 Whole garlic cloves, peeled
• 1 Pinch Thai chiles, to taste
• 10 Cups water

Steps

1. Place the chicken carcass into a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes. Drain the water, rinse the carcass under running water to remove impurities, and return it to the pot.
2. Add the galangal, lemongrass, lime leaves, shallot, garlic, and chiles to the pot. Pour in 10 cups of fresh water.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Simmer uncovered for 1.5 hours, skimming off any foam and fat that rises to the surface to ensure a clear stock.
4. Strain the stock through a cheesecloth-lined sieve to remove solids, leaving you with a clear, aromatic broth.
5. Use immediately as a base for soups or cool and store in the refrigerator for up to 3 days, or freeze for up to 3 months.

Enjoy the rich, complex flavors of this Thai chicken stock as the foundation for your favorite Thai soups and dishes!