Thai cuisine always uses water as a base, but using stock is more superior. This recipe is quite easy, but has a wonderful flavour.
Traditional Thai dishes, especially soups, stir-fries and some curries without coconut milk generally include water as a base. However, since Thai Chinese culinary art of cooking has been mixed well with Thai cuisine, using stock in cooking is now also popular in Thailand, especially in restaurant kitchens. Although a wide range of stocks with various recipes available in Thailand, chicken stock is more common.
- 700 g whole chicken carcasses, trim off any excess fats
- 4 l water
- 4 cilantro roots (including stems near the root ends), crushed
- 4 onions, peeled and quartered
- With a stock pot, bring water to a boil. Once ready, add chicken carcasses, cilantro root and onions.
- Bring to a boil (skim the fat bubbles off from the surface if necessary) and then bring to a simmer (with bubbles just break the surface). Cook for an hour or until the soup is really clear. Turn off heat.
- Strain and let the stock stand to cool at room temperature.
The stock can be refrigerated in a fridge for a week.