Thai Soup Stock

Name: Thai Soup Stock
Yield: Makes 1.5–2 litres (2½ – 3½ pints)
Cuisine: Thailand
Ingredients: 2.25 litres (4 pints) cold water; 700 g (1½ lb) chicken, beef, pork or fish bones, depending on the flavour of the stock you need; 2 sticks of celery, chopped; 2 onions, chopped; 2 coriander roots, chopped; salt; freshly ground black pepper; 4 lime leaves; 2.5 cm (1 pint) piece of fresh root ginger, chopped

Preparation info

Makes
1.5–2 litres

Difficulty
Easy

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

A terrifically versatile, basic stock. Freeze in ice-cube trays or little pots for emergency or impromptu use – or for sheer convenience.

Ingredients

2.25 litres (4 pints) cold water
700 g (1½

Asia
Thailand
Stock
Gluten-free
South East Asia

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