Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
15 mins
cook:
1 hr 45 mins
total:
2 hrs
Servings:
8
Yield:
2 quarts
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

17 calories; protein 0.5g; carbohydrates 4.1g; fat 0.1g; sodium 11.2mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
04/29/2010
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! Read More
(19)
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/29/2010
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! Read More
(19)
Rating: 5 stars
01/30/2013
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. Read More
(2)
Rating: 5 stars
03/26/2020
It’s those secret ingredients that supply the intoxicating essence of a SUPERB Thai broth!!AMAZING!!!! I cannot get enough of the smell??Wowwwwwwww??the flavor is ADDICTIVE?? Read More
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Rating: 5 stars
03/13/2019
Used in a coconut chicken noodle soup. So so good! Read More
Rating: 5 stars
02/19/2016
Perfect and delicious. Thank you for sharing the recipe with us. Read More
Rating: 5 stars
12/29/2020
When I worked downtown there was a place I'd stop to get a cup of broth first thing in the morning (instead of coffee). Ever since I've CRAVED this broth, and have tried so many methods of re-creating it. This broth is IT. And I would say is even better, since it has tons of flavor without tons of sodium. It tastes fresh, light, and warming. The recipe as written is 5 stars, but over time I have tweaked to my preference. It's an excellent broth and was a perfect starting point to customize to my tastes. I don't think I've ever written a recipe review before, but I'm so grateful to have found this one. The flavor combination is unparalleled. Thank you!! Read More
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