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Thai Chicken Stock

Rated as 5 out of 5 Stars

"This is the base for making most of the popular Thai soups Tom Yum and Tom Kha Gai (coconut chicken soup)."
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2 h servings 17
Original recipe yields 8 servings (2 quarts)


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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 17 calories; 0.1 4.1 0.5 0 11 Full nutrition

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Read all reviews 4
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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 wh...

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 h...

Used in a coconut chicken noodle soup. So so good!

Perfect and delicious. Thank you for sharing the recipe with us.