1 hrs 30 mins
Add the sliced galangal, crushed lemongrass, fragrant makrut lime leaves, sliced shallot, peeled garlic cloves, and chopped Thai chiles to the pot with the chicken carcass. Pour in 10 cups of fresh water. Bring the mixture to a boil once again over high heat, then reduce the heat to the lowest setting and gently simmer, uncovered, for 1 1/2 hours. During this time, carefully skim off any foam or excess fat that rises to the surface to ensure a clear and flavorful stock. (90 minutes)
Tatyana Lind
Jun 3, 2025I added a few slices of ginger along with the galangal, and it gave the stock an extra layer of warmth.
Jalen Connweissnat
Apr 16, 2025Be sure to skim the stock frequently while it simmers. It makes a big difference in the clarity and flavor.
Cathrine Framiconroy
Apr 13, 2025This stock is amazing! It really makes my Tom Kha Gai taste like it's from a restaurant.
Rosalinda Nitzsche
Mar 28, 2025The instructions were very clear, and the stock came out perfectly. I'll definitely be making this again!