Spicy Steve's Thai Recipes
Thai Soup Stock
(Nam Gaeng Chud)
2.25 litres water
600g chicken bones (or pork)
2 stalks celery, chopped
2 medium-sized onions, quartered
2 coriander roots, roughly chopped
4 dried kaffir lime leaves
1 tablespoon chopped fresh ginger root
salt and pepper
Bring all ingredients to the boil in a large pot and cook for several minutes on high.
Reduce heat, cover and simmer gently for about 1 1/2 hours.
Skim fat from the surface.
Strain through a fine sieve to achieve a clear stock. Refrigerate, then remove fat from surface one again.
The stock can be kept in the refrigerator for several days or can be frozen for a long time.