Thai Soup Stock

Preparation info
  • Makes

    1.5–2 litres

    • Difficulty


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.


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


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