This Thai broth recipe slow cooks chicken bones with vegetables like onion and carrots into a flavorful nam stock you can use as a base for Thai soups or as a side dish. It’s gluten-free, made in one pot, and full of health benefits!

Thai chicken broth with vegetables in a white pot, placed on a woven mat and bamboo surface

What is nam stock?

Nam stock is a clear Thai broth made by simmering chicken, beef, or pork bones with vegetables and aromatics. It has a light, savory flavor and is often served at street stalls in Thailand with dishes like khao man gai or pad kra pao.

Ladle pouring clear Thai chicken broth (nam stock) with visible daikon, carrot, and chicken in a white pot.

Ingredient notes & substitutes

You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!

Water – The base of the Thai bone broth.
Chicken with bone – Adds rich umami and natural collagen; wings, drumsticks, feet, or a carcass work well. You can also use pork or beef bones.
Daikon – A mild white radish that sweetens the broth and keeps it light.
Coriander root – Earthy and slightly peppery; key to the signature Thai aroma.
Onion – Gives the broth depth and a touch of natural sweetness.
Carrot – Balances the flavors with its subtle sweetness.
Celery root – Adds a herbal, savory backbone; substitute with celery stalks if needed.
Garlic – Boosts the aroma and adds a savory note to the stock.
Salt – Enhances all the natural flavors.

How to make Thai clear broth soup

Step 1: Bring the water to a boil. Pour water into a large pot and bring it to a rolling boil over medium-high heat.

Step 2: Add the ingredients. Once the water is boiling, add the chicken carcass, daikon, coriander roots, onion, carrot, celery root, garlic cloves, and salt. Let it return to a gentle boil, then reduce the heat to low. Skim off any foam that rises to the surface for a clear broth.

Pot of water with daikon, onion, garlic, and coriander root simmering.

Step 3: Simmer with the lid on. Cover the pot with a lid and let it simmer on low for at least 1.5 to 2 hours. This slow simmer helps extract all the rich flavors from the chicken bones and aromatics.

Pot of Thai nam stock simmering with a lid on, filled with daikon, onion, garlic, and herbs..

Step 4: Strain and store. Once the broth is rich and fragrant, strain it through a fine mesh sieve to remove the solids. Let it cool, then store your Thai chicken bone broth in the fridge for up to 5 days or freeze it in portions for later use.

Straining Thai broth through a fine mesh strainer to remove bones and vegetables.

A side soup with many health benefits!

Chicken broth is rich in collagen, amino acids, and minerals that support joint health, digestion, and hydration.

This Thai-style broth is light and clear, made with minimal ingredients, and is great in the morning or used as a side to mellow down spicy stir-fries or noodle dishes.

It’s not meant to be strong or overpowering, but mild, clean-tasting, and balanced so it pairs well with everything.

More Thai soup recipes to try

If you enjoyed this Thai chicken broth soup, it would mean so much if you left a star rating and a quick comment below. Follow me on Facebook, Instagram, and Pinterest!