Thai lamb stock

    3 hours 15 min

    Spruce up your Thai soups and curries with your very own freezer-friendly homemade Thai lamb stock. Infused with exotic flavours, this stock will add a whole new dimension to your cooking.

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    Makes: 2 litres Thai lamb stock

    • 900g lamb bones
    • 4cm piece root ginger
    • 2 kaffir lime leaves (optional)
    • 2 stalks lemongrass, crushed
    • 2 red chillies, seeded and chopped
    • 3 cloves garlic, chopped
    • 4 shallots, sliced
    • 2L water
    • 1 bunch fresh coriander, chopped
    • 1 bunch spring onions, chopped
    • 3 carrots, chopped

    Prep:15min  ›  Cook:3hr  ›  Ready in:3hr15min 

    1. Combine all of the ingredients in a large pot and bring to the boil. Reduce to a simmer and cover and cook for 2 to 3 hours, skimming away any scum that forms on the surface. Remove from the heat and strain through a sieve, discarding whatever collects in the sieve.

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