Description
This authentic Thai broth recipe delivers a rich, flavorful base perfect for a variety of Thai soups and dishes. Slow-simmered with chicken or pork bones, garlic, cilantro, and aromatic seasonings, the broth is light yet deeply savory, with a subtle hint of spice from white pepper and the umami kick of soy and fish sauce. Ideal for enhancing noodle soups, stews, or enjoyed on its own, this homemade broth is both comforting and nourishing.
Ingredients
Scale
Broth Base
- 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
Seasoning
- 2 tablespoons thin soy sauce
- 1 tablespoon fish sauce
Instructions
- Prepare Bones and Water: Place the chicken or pork bones in a large pot and pour in 12 cups of water. Bring the water to a gentle boil, carefully skimming off any foam or impurities that rise to the surface to ensure a clear broth.
- Add Aromatics and Spices: Add the lightly crushed garlic cloves, cilantro roots or stems, and white pepper powder to the pot. These ingredients provide the foundational flavors and fragrant aroma for the broth.
- Simmer the Broth: Reduce the heat to low and let the broth simmer slowly for approximately 2 hours. Occasionally skim the surface to remove any scum and keep the broth clear and clean.
- Season the Broth: Once simmered, stir in the thin soy sauce and fish sauce. Taste and adjust these seasonings as needed to balance the saltiness and depth of flavor.
- Strain the Broth: Use a fine mesh strainer to carefully strain the broth, removing all bones, garlic, cilantro, and other solids, leaving a smooth liquid.
- Serve or Store: Serve the broth hot as a base for your favorite soups or noodles. Alternatively, allow it to cool completely before refrigerating for up to 4 days or freezing for up to 3 months. For a lighter broth, skim off any excess fat after chilling.
Notes
- Roasting the bones before simmering enhances the broth with a deeper, richer flavor.
- Blanching the bones briefly in boiling water prior to simmering helps produce a clearer broth by removing impurities.
- Season the broth at the end to accurately adjust saltiness and flavor balance.
- Refrigerate broth for up to 4 days or freeze for up to 3 months to extend shelf life.
- Remove excess fat after chilling the broth if a lighter consistency is preferred.
Keywords: Thai broth, chicken broth, pork broth, homemade broth, Thai cooking, soup base, simmered broth