Thai Soup Stock

Name: Thai Soup Stock
Ingredients: 700 g (1½lb) chicken, beef, pork or fish bones, depending on the flavour of the stock you need; 2.25 litres (4 pints) water; 700 g (1½lb) chicken, beef, pork or fish bones, depending on the flavour of the stock you need; 700 g (1½lb) chicken, beef, pork or fish bones, depending on the flavour of the stock you need; 2 sticks of celery, chopped; 700 g (1½lb) chicken, beef, pork or fish bones, depending on the flavour of the stock you need; 2 fresh coriander roots, chopped; 2 onions, chopped; 2.5 cm (1 inch) piece of fresh root ginger, chopped; 4 Kaffir lime leaves; Freshly ground black pepper; Salt

Preparation info

Makes
1.5 Litres

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

2.25 litres (4 pints) water
700 g (1½

Stock
Gluten-free

Method

Put all the ingredients into a very large pan. Bring to the boil, then reduce the heat and simmer, covered, for about 1 hour, skimming the fat from the surface from time to time.

Strain through a fine sieve and discard all but the stock, then strain again, lining the sieve with muslin to achieve a clear liquid. Cool and refrigerate, then skim off any fat from the surface. Use within 2 d