Thai Bone Broth

If you use just bones with marrow, the liquid will be clear. If like me, you use something like neck bones that have fat and meat on it, it still tastes good, but will likely need to be strained through cheesecloth once or twice.

Thai cooking seems to be very pork-heavy, but chicken or beef bones should work well.

Thai Bone Broth

3-4 lb pork bones
2 lemongrass stalks, cut into 2 inch pieces
2 inch chopped piece of galangal
3 small diced shallots
3 sprigs fresh cilantro
5 gloves garlic
1 tbsp black peppercorns
4 ribs Chinese celery

  • Put the bones in a large stockpot
  • Cover with water, by about 2 inches
  • On high heat, bring to a boil
  • Reduce to a light simmer and cover
  • Add the rest of the ingredients
  • Every so often skim the surface or the liquid
  • Simmer for 3-4 hours
  • After it is cooled, strain out the solids

During the cooking process, I like to take out one bone at a time and take a cleaver to it to open it up a bit more.

It can be refrigerated for up to a week or frozen for up to about 3 months.

If you can’t find galangal, use ginger. Galangal is a citrus-y ginger.

If you can’t find Chinese celery, it is usually only in Asian grocery stores, use normal celery or bok choy. Bok choy will likely be a much better substitute.

A bonus for Ragnar is that he has a lot of yummy bones to eat.

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