Description
This Thai Broth recipe creates a flavorful and aromatic base using chicken or pork bones simmered with garlic, cilantro, and spices. Perfect as a soup base or cooking liquid, the broth is rich yet clear, enhanced with soy and fish sauce for authentic Thai taste.
Ingredients
Scale
Broth Ingredients
- 2 pounds chicken bones or pork bones
- 12 cups water
- 10 cloves garlic, lightly crushed
- 4 cilantro roots or 10 cilantro stems
- 1/4 teaspoon white pepper powder
- 2 tablespoons thin soy sauce
- 1 tablespoon fish sauce
Instructions
- Prepare the bones: Place the chicken or pork bones in a large pot and add the water. Bring to a gentle boil over medium heat, skimming off any foam or impurities that rise to ensure a clear broth.
- Add aromatics and spices: Once boiling, add the lightly crushed garlic, cilantro roots or stems, and white pepper powder to the pot. These ingredients will infuse the broth with its characteristic flavor.
- Simmer the broth: Reduce the heat to low and allow the broth to simmer slowly for around 2 hours. Occasionally skim the surface to keep the broth clear and remove any accumulated foam or fat.
- Season the broth: After simmering, season the broth with thin soy sauce and fish sauce. Taste and adjust seasoning as needed to balance saltiness and depth of flavor.
- Strain the broth: Carefully strain the liquid through a fine mesh strainer to remove bones, garlic, cilantro, and other solids, resulting in a clear and clean broth.
- Store or serve: Serve the broth hot as a base for soups or other dishes. Alternatively, allow it to cool completely before refrigerating or freezing for future use.
Notes
- Roasting the bones before simmering can deepen the flavor and add richness.
- Blanching the bones briefly before simmering helps create a clearer broth by removing residual blood and impurities.
- Season at the end of cooking to precisely control the broth’s saltiness and flavor balance.
- Refrigerate the broth for up to 4 days or freeze for up to 3 months for long-term storage.
- After chilling, remove any solidified fat on top if you prefer a lighter, less fatty broth.
Keywords: Thai broth, chicken broth, pork broth, homemade broth, soup base, aromatic broth