Total Time
40mins
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!

Ingredients Nutrition

Directions

  1. Combine all ingredients in a medium stockpot and bring to boil over high heat.
  2. Reduce heat to low and simmer 15 minutes, skimming any fat that rises to the surface.
  3. Strain.

Reviews

(3)
Most Helpful

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:)

katrinepa2 February 22, 2014

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 (Recipe #40755) 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

Sue Lau August 25, 2008

Excellent. I just came across the new frozen finely chopped lemongrass which is better than dried so used that.

MarraMamba January 22, 2008

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