Are you ready to elevate your home cooking from ordinary to extraordinary? Get ready to discover the magical foundation of Thai cuisine with Ted's Basic Thai Stock - a simple yet incredibly aromatic liquid that will transport your taste buds straight to the vibrant streets of Thailand. This homemade stock is not just a recipe; it's a culinary journey that brings the essence of traditional Thai flavors right into your kitchen, promising to turn even the most basic dishes into restaurant-worthy masterpieces.
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: Thai
Serves: 6 cups
Ingredients
- 4 cups water
- 1 onion, quartered
- 2 stalks lemongrass, chopped
- 1 thumb-sized piece ginger, sliced
- 2 cloves garlic, smashed
- 2 kaffir lime leaves
- Salt to taste
Instructions
- Prepare all ingredients by washing and roughly chopping them. Quarter the onion, chop the lemongrass into 2-inch pieces, slice the ginger, and smash the garlic cloves.
- Select a large pot with a heavy bottom to ensure even heat distribution and prevent scorching.
- Add all prepared ingredients into the pot: quartered onion, chopped lemongrass, sliced ginger, smashed garlic, and kaffir lime leaves.
- Pour 4 cups of cold water into the pot, ensuring all ingredients are submerged.
- Place the pot on the stove over medium-high heat and bring the liquid to a gentle boil.
- Once boiling, reduce heat to low and allow the stock to simmer uncovered for approximately 1 hour, maintaining a gentle bubbling.
- Skim off any foam or impurities that rise to the surface during cooking to ensure a clear stock.
- Taste the stock and add salt in small increments to enhance the flavor, being careful not to over-season.
- After one hour, remove the pot from heat and let the stock cool slightly.
- Strain the stock through a fine-mesh strainer or cheesecloth to remove all solid ingredients.
- Allow the stock to cool completely before storing in airtight containers in the refrigerator.
Tips
- Use fresh ingredients: The quality of your stock depends heavily on using fresh, aromatic herbs and vegetables. Choose crisp lemongrass, firm ginger, and fragrant kaffir lime leaves.
- Low and slow is the key: Maintain a gentle simmer throughout the cooking process. Rapid boiling can make your stock cloudy and bitter.
- Skimming matters: Regularly remove foam and impurities that rise to the surface to ensure a clear, clean-tasting stock.
- Don't oversalt: Add salt gradually and taste as you go. You can always add more, but you can't take it away.
- Storage tips: Once cooled, store your stock in airtight containers. It will keep in the refrigerator for 3-4 days or can be frozen for up to 3 months.
- Versatility is king: This stock is not just for soups - use it in stir-fries, curries, and as a cooking liquid for rice to infuse extra flavor.
Nutrition Facts
Calories: 28kcal
Carbohydrates: g
Protein: g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
