Thai Broth (Nam Stock)

Whether made with chicken or pork, this flavorful Thai broth known as Nam Stock is rich in traditional Thai flavors. The savory clear broth is delicious on its own, and also serves as a versatile base for many other Thai dishes, from soups to curries to stir fries.

Just like in Western cooking, many Thai dishes benefit from starting with or incorporating a flavorful broth. Soups like Tom Kha Gai, Tom Yum Gai, and Khao Tom are even more flavorful when made with a rich broth. Even Khao Man Gai is traditionally served with a light, fragrant broth to sip alongside the poached chicken and rice. While store-bought broth can be used in a pinch, nothing compares to the taste of homemade Thai broth.

In Thai, broth is known as Nam Stock (น้ําสต๊อก)—a combination of “Nam” (water) and “Stock” (borrowed from English). This clear liquid is typically made by simmering chicken or pork bones with the traditional Thai trio of garlic, cilantro roots, and white pepper. A splash of Thai thin soy sauce and fish sauce provides the essential salty umami. These ingredients come together to create a uniquely flavorful and distinctive Thai broth that's great on its own, or when used in other Thai dishes.

Why You'll Love Thai Broth

• Great Thai Flavors: This broth is infused with the classic Thai aromatic ingredients of garlic, cilantro roots, and white pepper. A combination of fish sauce and Thai thin soy sauce provides the perfect balance of salty and savory notes.
• Nourishing: Made from simmered chicken or pork bones, this Thai broth is packed with nutrients, including collagen, minerals, and amino acids.
• Easy to Make: This Thai broth requires only a few ingredients and minimal effort but delivers incredible depth of flavor. Plus, you can make a big batch and freeze it for future use.
• Nothing Beats Homemade: While you can use store bought broth, this Thai broth has very distinctive Thai flavors that compliment a variety of classic Thai dishes.

Ingredients

• Pork or Chicken Bones: Chicken or pork bones make up the base of the broth. If you are making a chicken-based dish, use chicken bones and if you're making a pork-based dish, use pork bones.
• Garlic: Part of the classic Thai trio, garlic provides a lot of aromatic flavor.
• Cilantro Roots: You can find cilantro with the roots still attached at markets that cater to the Southeast Asian population, and at farmer's markets. When you find some, stock up because they freeze well. If you don't have cilantro roots, you can substitute the cilantro stems. Use approximately double the amount of cilantro stems as they don't have as much flavor as the root.
• White Pepper Powder: Known as prik Thai, white pepper adds a little spice and a whole lot of Thai flavor.
• Thin Soy Sauce: Be sure to use a Thai brand of thin soy sauce for the correct flavor. Either the regular or the mushroom flavored thin soy sauce will work.
• Fish Sauce: Known as nam pla, fish sauce adds a salty umami flavor to the broth.

See recipe card for quantities.

How to Make Thai Broth

Step 1: Add chicken or pork bones, water, garlic, cilantro roots, and white pepper to a stock pot. Bring to a boil, then turn down to a simmer.

Step 2: Allow the broth to cook for approximately 2 hours, skimming the fat and scum off the top of the broth occasionally.

Step 3: Add the seasoning sauces. Taste the broth and add more fish sauce or thin soy sauce as needed.

Step 4: Strain the bones and aromatic ingredients from the broth. If you are serving the broth as is, garnish with cilantro and green onions.

Storage

This Thai broth will last for up to a week when stored in the refrigerator. It will last for several months when stored in the freezer. I like to pour the stock into freezer-safe Ziploc bags and lay them flat in the freezer. When I am making a dish that calls for chicken or pork broth, I can simply take a bag out and defrost what I need.

FAQs

Recipes that Use Thai Broth

Now that your Thai-style broth is ready, you can use it in any number of Thai recipes. Here are several dishes you might consider: