Asian•healthy
Thai Broth (Nam Stock)
Light and clear Thai broth (nam stock) made with chicken bones and veggies. Perfect as a side soup or base for your favorite Thai dishes.
- Prep time
- 10 min
- Cook time
- 2 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2.5 l water
- 1 chicken carcass
- 170 g daikon
- 3 coriander root
- 1 onion
- 1/2 carrot
- 10 g celery root
- 1/2 tbsp salt
- 3 cloves garlic
Instructions
- 1
Bring water to a boil in a large pot over high heat.
- 2
Add the chicken carcass, daikon, coriander roots, onion, carrot, celery root, garlic, and salt. Once it returns to a gentle boil, reduce the heat to low and skim off any foam.
- 3
Cover the pot with a lid and let the broth simmer for 1.5 to 2 hours over low heat.
- 4
Strain the broth through a fine mesh sieve, discarding the solids. Let cool and store in the fridge or freezer.