This beautiful side dish is perfect for potlucks and holiday gatherings. It is made using butternut squash.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 45 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 2 quarts |
Ingredients
- 1 chicken carcass
- ¾ cup thinly sliced galangal
- 2 stalks lemon grass, crushed
- 2 makrut lime leaves
- 1 shallot, sliced
- 2 cloves peeled garlic
- 2 chopped Thai chiles, or to taste
- 10 cups water
Instructions
- Place 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, rinse carcass under running water, and return to the pot.
- Add galangal, lemongrass, lime leaves, shallot, garlic, and chiles. Pour in 10 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 1 1/2 hours, skimming the foam and fat often.
- Strain stock through cheesecloth before using.
Reviews
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!!
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??
Used in a coconut chicken noodle soup. So so good!
Perfect and delicious. Thank you for sharing the recipe with us.
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.
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!