5 Ratings
  • 5 star values: 5
  • 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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Ingredients

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

Directions

  • 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; 0.1 g total fat; 0 mg cholesterol; 11 mg sodium. 4.1 g carbohydrates; 0.5 g protein; Full Nutrition


Reviews (4)

Read All Reviews

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)

Most helpful critical 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)
5 Ratings
  • 5 star values: 5
  • 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
02/19/2016
Perfect and delicious. Thank you for sharing the recipe with us. Read More
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Rating: 5 stars
03/13/2019
Used in a coconut chicken noodle soup. So so good! Read More