Thai Broth Recipe (Nam Stock)
Light and clear Thai broth (nam stock) made with chicken bones and veggies. Perfect as a side soup or base for your favorite Thai dishes.
Equipment
- cutting board and knife
- large pot
- ladle
Ingredients
- 2.5 l water
- 1 chicken carcass
- 170 g daikon
- 3 coriander root
- 1 onion
- 1/2 carrot
- 10 g celery root
- 1/2 tbsp salt
- 3 cloves garlic
Instructions
- Bring water to a boil in a large pot over high heat.
- Add the chicken carcass, daikon, coriander roots, onion, carrot, celery root, garlic, and salt. Once it returns to a gentle boil, reduce the heat to low and skim off any foam.
- Cover the pot with a lid and let the broth simmer for 1.5 to 2 hours over low heat.
- Strain the broth through a fine mesh sieve, discarding the solids. Let cool and store in the fridge or freezer.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 13kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 467mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 637IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 0.2mg
