HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!

This is one of the best soup stock recipe I have seen. Both the lemon grass head and daigon will neutralize the greasiness from the chicken fat. A good Asian broth is one that is translucent with full flavour. Excellent job.

You made my day. I always wondered about the recipe every time it got served in Thailand and here you are with a fantastic video. Now I can have it more often at home too. Thx thx

This is just what I was looking for in my chicken chilli basil dish, thank you

Appreciate all your videos. The world need more Chef like you, Cheers

I came across your video today and I’m so glad that I did. I was from Singapore and my mom frequently cooked Malay dishes with lemongrass. I do too as I love lemongrass. I even grow them myself 😄

Hai, Pailin! Thank you for shares ng this great recipe with us. I made my first Thai Chicken Stock, last night.

Finally! So happy to have this recipe!

Thanks so much for the recipe. And the video are so easy to follow, best at 1,75x - 2x speed though

I'm not from Thailand but I love Thai food. Mmm 😋 so delicious. I'm gonna try making this for chicken noodle soup. I can't wait to to make it. Thank you for the video.

I love Chicken Stock thanks. I wil try to make it.

very good tried it at home excellent Thank you

I love all of your recipes Pai! I was just going to suggest that you freeze the leftover daikon for next time you make stock as well! This looks delish!

I just bought one of those skimmers yesterday. I kept seeing the chef from Cooking With Dog use one and knew I needed it.

@rohan-mf4ve

5 жыл бұрын

BokehDon where did you find it?

This could probably work really well in a pressure cooker as well. It would take even less time. Will try your stock recipe.

Fantastic!

Fantastic Pailin ♡ Txs For this. 😘 💌

I made this tonight as I had everything in the ingredients list, except daikon radish :( I used half an onion. But it turned out really good! I forgot to take a pic, but now it's in a Thai green chicken curry! LOL...the place smells amazing!!!

@PailinsKitchen

7 жыл бұрын

Awesome!!

@aitsaraphansa5644

7 жыл бұрын

You can use Carrot instead of radish.

Thank you lovely lovely Pai.

:P your t-shirt and pot matches :3 looks so cute

wow! i love the idea of collecting bones in the freezer! why have i never thought of this? now i can't stop thinking about all the bones i through away all my life :D

Our local Whole Foods generally has packages of chicken backs, which I find perfect for stock. They are super cheap, but have everything a stock could want in it. I can’t wait to try the Thai veggies in it. I’ve been using ginger and galangal with spring onions with a little soy sauce and shaoxing rice wine to make a good broth for noodles. Looking forward to a new flavor. I have found that it is well worth it to find chicken that is not factory raised. It really does not cost that much more especially for backs, but one tastes like chicken, and the other more like chemicals. Same for pork. So much of it is raised over pits of their own sewage ( the pigs die if the ventilation fans stop) and the meat tastes of it. Paying the extra dollar benefits both you and the animals.

Hi, thanks for all the cooking receipts. I was wondering how am I gonna use the rest of the lemon grass for? I freeze it, any idea?

Thanks for the recipe. I can't wait to try this over the weekend. Nothing beats home-made stock.

looking forward to making this + thai chicken noodle soup. could you comment on the technique of boiling meat bones, straining, and boiling again with aromatics? I've seen this done by korean and chinese cooks before (most notably my mother) Does it make a difference or is it all the same?

so good, just like chicken pho

Great recipe :-) I was thinking... I found Frogs Legs at T&T here in Edmonton, but they are tiny compared to the ones I experienced in Thailand... However, Could you do a show with Frogs Legs or point me to your recipe, if you already have done one? Thanks

by the way that orange color suits you so well!! great stock recipe btw. because i believe the stock can make or break a good tom yum and your recipe is homemade , which is even better

@3nien

7 жыл бұрын

made thought You need the right body to make that orange look good.

@GL1FE

7 жыл бұрын

seriously! tell me ab. it!!

I've always heard of people freezing stock into ice cube trays and then putting the frozen cubes into a tupperware, so it's easy to get the amount that you want and they thaw more quickly!

@PailinsKitchen

7 жыл бұрын

Yes, that is a good idea! But it's not super space efficient though if freezer space is a concern (which it always is at my house!)

Thanks for the recipe. My freezer is so full that bags of stock simply won't fit, so I have taken to canning my stock. 35-45 minutes in my pressure canner and then just store it in my pantry. I currently have 8 10 quarts on hand in either quart or pint jars. It is the best chicken stock I've ever eaten and my friends ask for it as gifts. :)

@kdm12701

7 жыл бұрын

One thing I forgot: stock tastes infinitely better if one roasts the bones a bit first rather than using just raw bones. Just get them nice and golden brown. The chicken flavor is really augmented by this method. And some of the fat you worry about melts away before you start the stock. Lastly, I don't skim. I cool the stock in the fridge overnight, all the fat rises to the surface and THEN I skim it off with a large spoon or spatula. Essentially fat free stock is the result. Wish I could post a picture here, but doesn't look like I can.

@PailinsKitchen

7 жыл бұрын

Brilliant!

@aroonhiguchi5737

5 жыл бұрын

Kerry Montgomery l ko

@Perseycat

2 жыл бұрын

You might want to check on your pressure canning time… nchfp recommends 20 min for pints and 25 min for quarts at 10lbs of pressure (depending on your altitude). I can all my stock as well, thai, Chinese and American. nchfp.uga.edu/how/can_05/stock_broth.html

Hi,I love your video and obviously the Thai food too thanks for this amazing recipe I wana ask u something can I make this without lemongrass bcz it's not available everytime or what we used instead of lemongrass? Thanks 😊

@AdamHotThaiKitchen

2 жыл бұрын

Hi! Yes she says just leave it out :) Cheers! Adam

Nice

Hi! Pailin,the easy way to skim, is to boil the stock for 2mins ,then rinse the bones and reboil your chicken.

Show us how to make grass jelly and grass jelly drink please! 😊

Thai women are so beautiful (I'm not being a perv I'm a girl) I'm japanese but I eat thai food everyday its so frickin' addictive! Thank you for the recipe I will try making it tonight :)

Hi could you please tell me how to make a chicken stock for mookata please? Thank you so so much

Hi Pai! I really want the recipe of a kind of soup, made with minced pork, cabbage and egg tofu. That is my favourite soup in Thailand.

@yuris1383

7 жыл бұрын

It's Thai Tofu Soup or แกงจืดเต้าหู้หมูสับ. Pork stock is the best for this recipe! It's very easy to make and it's my favorite too

My super market doesn't have lemongrass. What is the best substitute for lemongrass?

I have to subs to this channel 😂 miss Thai so bad😭

Can I use celery instead of cilantro for the stalk or root?

I have to try this! I bet it goes great for Pho too :)

@tpn1110

4 жыл бұрын

Pls don’t use this for pho. Pho has a very specific set of aromatics and way of simmering broth. Do your research to get the best authentic pho flavor :)

You should use the left over radish to make kimchi, it’ll last forever in the fridge.

chicken noodle soup, chicken noodle soup with a soda on the side! hahaha

Please show us how to make vegetable stock, Pai.

I made my stock to keep so I can easily whip up my thom kha gai

Hi miss pailin.. may i know how long we can keep this stock..

Hello Hot Thai kitchen, I found chicken neck bones, I wonder if I could take only chicken neck bone to make chicken stock? Thanks

I love u so much sister 😘💕💕

Can i use white raddish?

Hi Pailin, can I use chicken feet instead of bones instead?

How many days can we store chicken stock in freezer

brown beef stock next please

Can i use whole chicken instead?

What should be the reasonable amount of water that would be evaporated during cooking? Is 50% normal or does it mean that it was cooking on over heat?

@PailinsKitchen

2 жыл бұрын

Hi Adam here - and I think you're going to have to ask her that one directly as I don't know the answer myself, and she doesn't see the comments on here once the post is more than a week old (as per her note above). So click on "Show more" above to see how to contact her. Cheers!

Happy Songkran krab. :)

@PailinsKitchen

7 жыл бұрын

Happy Songkran to you too!

@murielahmad3740

7 жыл бұрын

cHemon ii

Thank YOU for this, I have looked everywhere, and my soup never turns out right (tom yum goong, spelling varies) I never use neck bones, I was told a long time ago that is where they inject the chickens with growth hormones and antibiotics, so make sure your source gets organic chickens if you use the necks. Lemon grass tops tip, and big spider.. GREAT idea's. I just cant thank you enough again. Hope you have recipe for tom young goong to share, and also the one with coconut milk and shrimp, can't remember the name of that one. I'll be checking your site for that.

@cHemon

7 жыл бұрын

E.L. Bl/Du Injecting hormones in chicken is kind of an urban myth. But many of my friends in food science related business always laugh at it. As Thailand is one of the biggest chicken exporters to Japan, the US, and the EU where the regulations for food safety are quite strict, hormones for chicken has been made illegal for decades. Selective breeding, proper food, temperature control, lighting management are what modern farms use to maximize the production these days. Antibiotics are still used, but its within the regulations. Also if it's used, it wouldn't just stay in one area of a chicken. :) With all these info, I'm not objecting your choice to use organic ones. But I just think that people should be properly informed. :) Anyway, Tom yum goong really have few variations in spelling. But it's definitely not "young". It's more like "yum" or "yam".

@ELBlDu

7 жыл бұрын

cHemon Well thanks for the updated info, it was (obviously) years ago I was told that. I am happy to hear that for a fact that they don't use hormones anymore, even in the non organic ones. The synthetic hormones do not break down, and get passed on to the next one who ingests it. (even after filtered in the urinary system, not that it would get into food, but has been detected in humans too) Antibiotics aren't great either, but agree they don't stay in one place. I think they meant the accumulation of the hormones being greatest at the injection site when they used to inject the hormones. I guess I can get over my fear of using the necks. I buy organic and free range so at least it appears to be more humane, and that matters to me. And thanks for the spelling of the soup, I was relying on memory and phonetics. lol At least you knew what I was talking about! Do you remember the name of the soup very similar, only has coconut milk added? mmm I am glad I said something and you answered me, I feel more informed. So hopefully by this conversation we dispelled some myths or old wives tales. lol cheers!

@laddavera6562

7 жыл бұрын

E.L. Bl/Du b

@rsvpurgt

7 жыл бұрын

Tom Ka Gai.

@ELBlDu

7 жыл бұрын

ty thats it. Now I can look for the recipe

If your stock starts to reduce down do you top it up with water?

@PailinsKitchen

7 жыл бұрын

Reduced stock is strong and flavourful so you may want to keep it that way, but if you want more volume, just top it up with water.

What kind of onion? Just the white one would do ?

@rohan-mf4ve

5 жыл бұрын

Mari D yes

👍👍👍

@mrsnilufarbanu2579

7 жыл бұрын

alpona

Can I use already cooked chicken bone?

@adamthehtkminion6750

3 жыл бұрын

Yes but it is not going to be as rich because it's been "spent" to some degree. Cheers! Adam

Sawadi kap pai, how long will the stock last in the freezer?

@PailinsKitchen

6 жыл бұрын

Indefinitely :)

@vilvethope

6 жыл бұрын

Pailin's Kitchen awesome pai👍🏼 thanks alot

@vilvethope

6 жыл бұрын

Pailin's Kitchen made mine today for the biryani recipe. It was FAB

How many days should I keep it after I take it of from the freezer ka ?

@PailinsKitchen

7 жыл бұрын

In the fridge, it should last you a week. But I wouldn't pull it from the freezer unless you need it.

Do you have a cookbook that you sell?

@AdamHotThaiKitchen

4 жыл бұрын

hot-thai-kitchen.com/htk-cookbook/ :)

I tried freezing lemongrass but when I thaw them, they become soft. Is this normal n still edible?

@AdamHotThaiKitchen

4 жыл бұрын

Hi there - it's Adam from HTK - I just asked Pailin this question and she replied "Yes it’s edible. But no need to thaw just use it frozen."

@rachellovecat

4 жыл бұрын

@@AdamHotThaiKitchen Aw...thanks for your reply!

@AdamHotThaiKitchen

4 жыл бұрын

@@rachellovecat Any time! :) (glad to be able to help out and also give Pailin more "baby time" :))

@rachellovecat

4 жыл бұрын

@@AdamHotThaiKitchen GREAT! Babies grow up so fast!!! I have 2 kids and I still feel the same about this when I have my 2nd one!

@AdamHotThaiKitchen

4 жыл бұрын

@@rachellovecat lol! Well he certainly is getting BIG fast :)

So, you neither can't use chinese chicken stock for thai food because they use different ingredients like ginger and shaoxing rice wine? I guess I have to make both chinese and thai chicken stock separately.

GREAT 🎈🎈🎈🎈🎈VIDEO HOMEMADE 🐔CHICKEN STOCK NICE 💯EXCELLENT.● BROWN FAMILY DAPHNE COTTON

You did not add salt

Could you do these in Thai too? Just feels wrong listening to Thai food recipes in 'Murican.

@AdamHotThaiKitchen

4 жыл бұрын

We are Canadian BTW :) ... but to answer it would take a long time to film these twice, and time is short these days with baby :)

is the Thai chicken noodle recipe gonna be ก๋วยเตี๋ยวไก่มะระ?

@PailinsKitchen

7 жыл бұрын

Ha! Never. I hate mara. ;)

@nickamarit

7 жыл бұрын

but... but... "หวานเป็นลม ขมเป็นยา!" LOL

@cHemon

7 жыл бұрын

Nick Amarit People says when they are old enough, they won't taste much bitterness anymore. That's why younger people hate certain kinds of veg especially mara, but older people tend to love it. I now too hate mara > and I would be upset if one day I start to love it. lol

@nickamarit

7 жыл бұрын

+cHemon I must be old, then... or at least, my tongue must be... cuz I love me some bitter foods. :)

Ice cube trays ---> Zip lock bag.

please. are you sure about don't using onion in the thai stock ?? so it will be garlic. lemon grass. roots. and that is all ??!!

Pai, you forgot the salt

@greykitten7569

6 жыл бұрын

Val Edwards just put the salt when you wanna use the stock, because maybe you’ll use soy sauce instead of salt

so... uhm... no salt?

@adamthehtkminion6750

3 жыл бұрын

Nope :) Her reasoning is that if there is salt in it already, you can't control and adjust later when used in a recipe. Cheers! Adam

I used a pressure cooker... Took 20min instead🙂

Is she simmering without a lid?

-1- 10

The bone looks like pork bones and chicken bones??????