# Thai Broth (Nam Stock)

Cuisine: thai · Time: 130 minutes · Servings: 12

## Ingredients

- 2 pounds chicken or pork bones
- 12 cups water
- 10 cloves garlic
- 4  cilantro roots ((or 10 cilantro stems))
- 1/4 teaspoon white pepper powder
- 2 Tablespoons thin soy sauce
- 1 Tablespoons fish sauce

## Steps

1. Start Broth Cooking:  Add chicken or pork bones, water, garlic, cilantro roots1, and white pepper to a stock pot. Bring to a boil, then turn down to a simmer.
2. Simmer for Two Hours:  Allow the broth to simmer for approximately 2 hours.  Use a large round spoon or fine mesh strainer to skim the fat and scum off the top of the broth occasionally.
3. Season:  Add Thai thin soy sauce and fish sauce to season the broth.  Start with 1 Tablespoon of each, then taste and add more as needed.  I typically end up adding 2 Tablespoons soy sauce and 1-1.5 Tablespoons fish sauce.
4. Strain:  Strain the bones and aromatic ingredients from the broth by pouring through a large mesh strainer.  If you are serving the broth as is, you can garnish with cilantro and green onions for a bit more flavor.  Otherwise, use in a Thai recipe2 or save in the freezer3.

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Source: rachelcooksthai — https://rachelcooksthai.com/thai-broth/
Page: https://findfood.fun/en/recipes/6088
Language: en