Thai Soup Stock

Preparation info

  • Difficulty


  • Makes

    1.5–2 litres

Appears in

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 (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
  • 4 lime leaves
  • 2.5 cm (1 pint) piece of fresh root ginger, chopped
  • salt
  • freshly ground black pepper


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 days, or freeze and keep for up to 3 months. Use in Thai soup recipes.