Prep 10 mins
Cook 30 mins
From Tommy Tang's Modern Thai Cuisine. A lemon grass flavored chicken stock, if you will. Alternatively, a lemon grass "infused" chicken stock! Yeah, I like that so much better! Sign me up!
- Combine all ingredients in a medium stockpot and bring to boil over high heat.
- Reduce heat to low and simmer 15 minutes, skimming any fat that rises to the surface.
I used a large stalk of Lemongrass, along with a sirloin pork bone, some pea pods, pepper, onion flakes and a delicious broth for any soup beginning-healthy too:)
This was quite nice and simple to make! I did sub ground galangal for the dried slices as I couldn't find them (must have used up- I don't use dried often) and I was right out of fresh galangal, which I usually freeze when I find it. I used this stock in a nice Thai soup (Spicy Chicken Soup With Hints of Lemongrass and Coconut Milk) which we quite enjoyed. am sure we will use this again as we have quite a lot of chicken stock through th e autumn and winter months when we roast chicken more and save the bones to use for making home made stock, which is ever so easy. Thanks for sharing the recipe- ~Sue
Excellent. I just came across the new frozen finely chopped lemongrass which is better than dried so used that.