Best Thai chicken stock

    2 hours

    This recipe for chicken stock sounds a little long-winded, but the results are worth it. Use this chicken stock as the base for Thai soups, such as Tom Yum and Tom Kha Gai.

    7 people made this

    Makes: 2 litres

    • 1 chicken carcass
    • 65g galangal, sliced thinly
    • 2 kaffir lime leaves or to taste
    • 2 stalks lemon grass, crushed
    • 2 chopped Thai chillies or to taste
    • 2 cloves garlic, peeled
    • 1 shallot, sliced
    • 2.5 litres water

    Prep:15min  ›  Cook:1hr45min  ›  Ready in:2hr 

    1. Place the chicken carcass into a large pot and cover with water. Bring to the 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, lemongrass, chillies, garlic and shallot. Pour in 2.5 litres of water.
    2. Return to the boil over high heat, then reduce heat to medium-low. Simmer uncovered for 1 1/2 hours, skimming the foam and fat often. Pour through cheesecloth before using.


    Galangal, kaffir lime leaves and Thai chillies can be found in Chinese/Oriental grocery stores.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    Thank you. My Thai soups lacked the depth of flavor I wanted, and this cured them. It never occurred to me to alter they way I made a broth out of the chicken. I typically make a broth out of whole chicken (and much more Western aromatics) once or twice a week for whatever I need stock for that week. Now, if you could just post up a recipe for that yellow curry sauce (often served with chicken and potato), my life would be complete!  -  29 Apr 2010  (Review from Allrecipes US | Canada)


    Amazing!! I couldn't find Kaffir lime leaves in time, so I subbed in lime zest. The broth turned out fabulous and made my Tom Yum soup delicious. The chicken itself, was also amazing! I used half of the chicken in my coconut curry recipe and saved the other half to use later. It was very tender and flavorful, great just to munch on.  -  29 Jan 2013  (Review from Allrecipes US | Canada)


    Perfect and delicious. Thank you for sharing the recipe with us.  -  19 Feb 2016  (Review from Allrecipes US | Canada)