thai bone broth

Thai Bone Broth

A simple infusion of water, bones and Thai herbs and vegetables.

Course Broth
Cuisine Thai
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 3 quarts
Author Craig Fear


  • 3-5 pounds poultry pork or beef bones
  • 2 stalks lemongrass outer layer removed, bruised and cut in 2-3 inch pieces
  • 1 inch piece galangal or ginger sliced into rounds
  • 4-5 cloves garlic
  • 2-3 green onions, 1 onion or 2-3 shallots
  • 2-3 cilantro sprigs, whole with roots attached, if possible
  • 1 teaspoon whole black peppercorns or white peppercorns
  • 2-3 stalks Chinese celery, OK to sub regular celery


  1. 1.Place bones in stockpot, cover with water by about 1-2 inches, bring to a boil and skim scum that rises to the surface. Cover and reduce heat to a very gentle simmer and add everything else.
  2. For chicken and pork simmer for 1-4 hours. For beef simmer for 2-4 hours.
  3. Let broth cool for a few hours and strain bones and other ingredients and transfer to storage containers.  Store in fridge for up to 7 days and freeze whatever you won’t use within a week.

Recipe Notes

1.The only ingredient you might have to search for is lemongrass.  I've noticed most Whole Foods stores now carry it. I've also seen it in my local health food co-op. Otherwise, any Asian market should carry lemongrass.  If none of those are options for you, you can find fresh lemongrass on Amazon.


2. Cilantro roots are commonly used in Thai cuisine but are almost always trimmed off here in the west.  No big deal.  Just use regular cilantro with the stems attached.


3. Chinese celery is similar to our typical celery but the stalks are a lot thinner.  You'll find Chinese celery at Asian markets.  It's totally fine to skip it or sub regular celery.


4. Use black peppercorns for a little more zing in your broth.  White peppercorns have a more floral, earthy flavor in comparison. Either one is fine and both are commonly used in Thai broths and soups.  It's just a matter of preference.


5. Careful with the ginger! Too much and it can overpower the broth.