Thai Soup Stock

Preparation info
  • Makes

    1.5 litres

    • Difficulty


Appears in
The Best of Floyd

By Keith Floyd

Published 1995

  • About


  • 2.4 litres/4 pints water
  • 675g/


Put all the ingredients into a very large pan. Bring to the boil, then cover and simmer for about 1 hour, skimming the fat 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 days, or freeze and keep for up to 3 m