Recipe

Nam Gaeng Chud Thai Soup Stock Recipe

	Frantic / All my dishes 2 years, 7 months ago Here's a recipe for basic soup stock which you can adapt for beef, chicken, pork or seafood. Chicken is the most versatile as it can be used as a base for any soup, even seafood. Prep:15m Cook:15m Servings:15	Frantic
	soup base for freezer

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Ingredients

2.25L water

600g bones (chicken, pork, beef, fish or combination)

2 stalks celery, chopped

2 medium sized onions, quartered

2 coriander (cilantro) roots, roughly chopped

4 dried Kaffir lime leaves

1 tblspn chopped fresh ginger root

salt and pepper

Directions

Brin all ingredients to the boil in a large saucepan and cook for several minutes on high.

Redude heat and skim fat from the survace.

Cover and simmer gently for about an hour.

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 in suitable amounts for long term storage.

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