Thai broth
4 servings
30 minutes
Thai broth is a fragrant wonder of Thai cuisine that embodies a balance of freshness and depth of flavor. Its history is rooted in the traditions of Thai families, where the art of broth-making has been passed down through generations. The base consists of chicken bones that provide richness, while fresh ginger, coriander, and lime leaves add bright citrus and spicy notes. This broth is an ideal base for many Thai dishes, whether soups or noodles. Its refined taste warms and awakens the appetite, while its rich aroma makes it a true gastronomic delight. Thai broth can be served on its own or used as a base for more complex culinary creations.
1
Chop celery into small pieces, onions into quarters, and finely chop coriander and ginger roots. Place all ingredients in a large pot, bring to a boil, keep on high heat for a few minutes, reduce heat, and skim the foam from the broth. Cover and let the liquid simmer for about an hour.
- Water: 2.25 l
- Chicken bones (carcass): 600 g
- Onion: 2 heads
- Celery: 2 stems
- Fresh cilantro (coriander): 2 stems
- Kaffir lime leaves: 4 pieces
- Salt: to taste
- Grated ginger: 1 tablespoon
- Ground black pepper: to taste
2
If necessary, strain several times through a fine sieve to obtain the clearest broth possible. Cool it down and skim off the foam from the surface again. The broth can be stored in the refrigerator for a few days or frozen for longer storage.
