Chicken broth in Thai
4 servings
120 minutes
Thai chicken broth is the essence of Thai cuisine, combining the tenderness of chicken meat with the aroma of fresh herbs and spices. This broth originates from Thailand, where it is used as a base for many dishes or served as a standalone nutritious meal. Its flavor is mild with a slight spicy note from white pepper and fresh cilantro. Slow simmering makes the broth rich and deep. Cilantro adds freshness while onion contributes a gentle sweetness. This broth is perfect for warming winter evenings or as a light, refined dish in the summer season. In Thailand, it is often consumed for medicinal purposes, believed to restore strength and boost health.
1
Place the chicken in a deep pot and cover it with cold water.
- Chicken breast fillet: 2 pieces
- Water: 2 l
2
Bring to a boil, skim the foam from the surface (foam is coagulated protein; to avoid wasting the product, you can first fry or bake the breast).
- Chicken breast fillet: 2 pieces
3
Reduce the heat, add the remaining ingredients, and simmer for 2-3 hours on low heat.
- Onion: 1 piece
- Cilantro: 1 bunch
- Salt: to taste
- Ground white pepper: to taste
4
Use only the stems of cilantro.
- Cilantro: 1 bunch
