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Thai Recipe : Thai Soup Stock

This stock in Thai is called Nam Gaeng Chud

Makes 6 to 8 cups

It’s always a good idea to have at least one easy and nutritious soup on hand for an impromptu meal and, for that, frozen stock in the freezer is a necessity. Here’s a recipe for a basic soup stock which you can adapt for beef, chicken, pork or seafood. Chicken is the most versatile stock, as it can be used as a base for any soup, even seafood.


  • 9 cups water
  • 1 ¼ lbs chicken bones (or pork, beef or fish bones)
  • 2 stalks celery, chopped
  • 2 onions, quartered
  • 2 coriander roots, roughly chopped
  • 4 fresh or dried Kaffir lime leaves
  • 1 tbsp chopped fresh ginger root
  • Salt
  • Pepper


  1. Bring all ingredients to the boil in a large saucepan. Cook for several minutes on high, reduce heat and skim fat from the surface. Cover and simmer gently for about an hour.
  2. Strain, several times if necessary, through a fine sieve to achieve as clear a stock as possible. Refrigerate, then remove any fat from the surface once again. The stock will keep in the refrigerator for several days or can be frozen for long-term storage.

Submitted by KY Chang

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Last Modified: 11/28/11.