Thai chicken stock
Thai chicken stock is made with chicken bones and three essential Thai flavorings: lemon grass, galangal and makrut lime leaves.
Lemon grass is a long, reedlike herb that measures 1 to 2 feet high with a bulbous base similar to a green onion’s. Citral, an aromatic compound also found in lemon peel, is what gives lemon grass its citrus-like flavor. It is found only in the lower half of a lemon grass stalk.
Makrut lime leaves come from the makrut lime tree, indigenous to Southeast Asia and Hawaii. They give off a mysterious aroma with citrus and floral qualities. The leaves are used whole to flavor soups and they can be cut into very thin strips and stir-fried.
Galangal, often mistaken for ginger, has a unique flavor: spicy with an elusive floral quality. It can be purchased dry or fresh, the fresh having a much stronger flavor.
Place chicken carcass in stockpot. Add water, galangal and lemon grass. Roll lime leaves and crush lightly with hand, then add to pan. Bring to boil, then reduce heat and simmer 45 minutes to 1 hour. Strain.
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