Name: Thai Chicken or Pork Broth Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Thai
Ingredients: 2 pounds chicken bones or pork bones; 12 cups water; 10 cloves garlic, lightly crushed; 4 cilantro roots or 10 cilantro stems; 1/4 teaspoon white pepper powder; 2 tablespoons thin soy sauce; 1 tablespoon fish sauce

If you’ve been searching for a soul-warming, flavorful broth that you can rely on for everything from noodle soups to stews, this Thai Chicken or Pork Broth Recipe is a game-changer. I’ve made it countless times, and honestly, there’s something so comforting about that fragrant, clear broth gently simmered with garlic and fresh cilantro roots. It’s simple, yet the depth of flavor you get feels like you spent all day in the kitchen—not to mention it’s incredibly versatile.

This broth is perfect when you want to build a meal that feels both light and satisfying. Personally, I love making a big batch on the weekend so I have it ready to elevate quick weeknight dinners. Once you try it, you’ll see why this Thai Chicken or Pork Broth Recipe becomes your new kitchen staple.

Ingredients You’ll Need

These ingredients work together beautifully to create a broth that’s full-bodied and aromatic without overpowering. When I pick up the bones, I usually choose fresher ones with some meat still attached for extra flavor, and the cilantro roots or stems add that unmistakable Thai character.

Chicken bones or pork bones: Look for fresh bones with a bit of meat left on them for richer flavor. Roasting them before simmering deepens the broth even more.
Water: Use filtered water if possible to keep your broth clean and pure tasting.
Garlic: Lightly crushed to release aroma but not overpowering the broth’s delicate balance.
Cilantro roots or stems: Cilantro roots bring that authentic Thai taste; if you can’t find them, stems are a great substitute.
White pepper powder: Adds subtle heat without muddling the fresh flavors.
Thin soy sauce: Use light soy sauce to season the broth without making it too salty or dark.
Fish sauce: Classic Thai seasoning that layers in umami and saltiness, essential to bring everything together.

Variations

I always encourage you to make this broth your own, depending on what you have on hand or your flavor preferences. I’ve played around with different proteins and also added a few tweaks for various occasions.

Roasted Bones Variation: Roasting chicken or pork bones in the oven before simmering develops a deeper, slightly nutty flavor that I absolutely adore on cooler days.
Vegetarian Twist: Although not a traditional Thai broth, you can swap the bones with a mix of mushrooms and tofu skin for a rich, umami-packed vegetarian broth.
Spicy Kick: Adding a few slices of fresh galangal and a smashed bird’s eye chili during simmering gives the broth extra vibrancy and warmth.
Clearer Broth Tip: Blanching bones briefly before simmering helps keep the broth crystal clear—something I do when I’m making broth for special presentations.

How to Make Thai Chicken or Pork Broth Recipe

Step 1: Prepare Your Bones

Start by rinsing your chicken or pork bones well under cold water. If you want a clearer broth, I recommend blanching the bones in boiling water for 3-5 minutes, then draining and rinsing them again. This removes impurities and prevents cloudiness. For a deeper flavor, you can roast the bones at 400°F for about 30 minutes until they’re golden brown—this step isn’t necessary but really elevates the broth.

Step 2: Simmer with Garlic, Cilantro, and Pepper

Place your prepared bones in a large pot with 12 cups of water. Bring it to a gentle boil over medium heat, skimming off any foam or scum that rises to the surface—that keeps your broth clean and clear. Toss in the lightly crushed garlic cloves, cilantro roots (or stems), and white pepper powder. Lower the heat to a gentle simmer and let it cook uncovered for about 2 hours. Make sure to skim the surface occasionally to avoid any cloudiness.

Step 3: Season and Strain

After those couple of hours, your broth will smell incredible. Now it’s time to season it. Add your thin soy sauce and fish sauce little by little, tasting as you go—you want that perfect balance without overpowering the subtle flavors. Once seasoned, strain everything through a fine mesh strainer into a clean pot or large bowl. Discard the bones and herbs, and you’re left with a silky, golden broth ready to become the star of your meal.

How to Serve Thai Chicken or Pork Broth Recipe

The image shows several plates and bowls arranged on a wooden surface. The largest white plate at the top holds eight pieces of cooked meat with a light brown and slightly gray color and a tender texture, stacked close together. Below it, a smaller white bowl contains three pale yellow onions, smooth and round. To the right, there is a large bunch of fresh green herbs with long stems and leafy tops tied loosely with string. Near it, there is a clear glass filled with a light yellow liquid. In the center, a white bowl contains a light golden broth with small chunks of translucent ginger floating on top. Below that, a white bowl holds fresh green leafy herbs with delicate leaves. To the bottom right, there is a small white bowl with dark sauce topped with white granules of salt and light pepper, next to another bowl with a dark black sauce. Everything is placed on a warm wooden table. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve this broth, I like to keep my garnishes fresh and simple—fresh chopped cilantro, sliced green onions, and a wedge of lime are my go-to’s. A sprinkle of crushed peanuts or fried garlic adds texture and a lovely crunch if you’re feeling fancy. Fresh red chili slices on the side give that option for anyone who wants a little heat.

Side Dishes

This broth pairs perfectly with classic Thai rice noodles for a quick noodle soup that feels both filling and light. I also love serving it alongside steamed jasmine rice and some stir-fried vegetables for a wholesome, balanced meal. It’s great with spring rolls or even something more indulgent like crispy pork belly if you want to impress guests.

Creative Ways to Present

For special occasions, I’ve ladled this broth into elegant bowls with a nest of colorful noodles, topped with fresh herbs and edible flowers for a vibrant presentation. Another favorite is serving the broth as a base for a DIY noodle bar—set out different proteins, herbs, and sauces so everyone can customize their bowl. It’s always a hit and sparks great conversation!

Make Ahead and Storage

Storing Leftovers

I usually cool down my broth at room temperature for about an hour, then transfer it into airtight containers and pop them in the fridge. It keeps perfectly for up to 4 days. After chilling, you might notice a layer of fat on top—I like to skim that off for a lighter broth, but if you prefer richness, just stir it back in when reheating.

Freezing

Freezing this broth is a lifesaver. I portion it out into freezer-safe containers or even ice cube trays for smaller amounts. It keeps well for up to 3 months. When I’m in a hurry, grabbing a few frozen cubes is the easiest way to add big flavor to any dish without extra effort.

Reheating

I reheat this broth gently on the stove over medium-low heat, stirring occasionally to blend in any fat and maintain that lovely mouthfeel. Avoid boiling it again vigorously, which can change the flavor. If you’re adding noodles or proteins, I add them once the broth is hot but not boiling to keep everything tender.

FAQs

Can I use store-bought broth instead of making Thai chicken or pork broth from scratch?

While store-bought broths can save time, they often lack the depth and fresh herbal aroma that you get from simmering your own Thai chicken or pork broth. Making it from scratch lets you control the flavor and ensures a clean, authentic taste perfect for Thai dishes.
What’s the best way to get a clear broth for this recipe?

Blanching the bones before simmering and regularly skimming off foam during cooking are key steps to achieve a clear broth. Also, simmer gently instead of boiling vigorously to keep the liquid translucent and avoid cloudiness.
Can I make Thai chicken or pork broth in a slow cooker?

Absolutely! Slow cooking the bones on low for 6-8 hours produces a rich broth with minimal effort. Just remember to skim any foam after the first hour and adjust seasoning at the end as usual.
How do I adjust the seasoning if I don’t have fish sauce?

If you’re out of fish sauce, using a combination of soy sauce with a splash of lime juice can mimic some of the salty, tangy notes. However, the umami depth won’t be quite the same, so I recommend getting fish sauce for the authentic flavor.
What dishes can I use Thai chicken or pork broth in besides soup?

This broth is fantastic as a base for Thai curries, to cook rice or noodles for added flavor, or as a poaching liquid for delicate proteins. It also makes an excellent cooking liquid for vegetables or grains when you want an aromatic boost.

Final Thoughts

This Thai Chicken or Pork Broth Recipe has become one of those comforting staples in my kitchen that I trust to bring warmth and authentic flavor whenever I need it. It’s the kind of recipe that feels like a hug in a bowl and makes weeknight dinners or special meals taste extra special without a ton of fuss. I can’t wait for you to make it and discover just how easy and rewarding simmering your own broth can be—seriously, once you try it, you’ll never go back. Give it a go, and let me know what your favorite variations are!

Thai Chicken or Pork Broth Recipe

Print Recipe

★★★★★

4.5 from 142 reviews

This traditional Thai broth recipe creates a flavorful and aromatic base using chicken or pork bones simmered with garlic, cilantro, and spices. It’s a versatile broth perfect for various Thai dishes, delivering a delicate balance of savory and herbal notes enhanced by soy and fish sauces.

Author: Mary
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 8 servings 1x
Category: Soup Broth
Method: Stovetop
Cuisine: Thai

Ingredients

Scale

Main Ingredients

2 pounds chicken bones or pork bones
12 cups water
10 cloves garlic, lightly crushed
4 cilantro roots or 10 cilantro stems
1/4 teaspoon white pepper powder
2 tablespoons thin soy sauce
1 tablespoon fish sauce

Instructions

Prepare the bones: Place the chicken or pork bones in a large pot and pour in the water. Bring to a gentle boil, skimming off any foam that rises to the top to keep the broth clear.
Add aromatics and spices: Add the lightly crushed garlic cloves, cilantro roots or stems, and white pepper powder to the pot. Reduce the heat to maintain a slow simmer.
Simmer the broth: Let the mixture simmer gently for around 2 hours, occasionally skimming off any impurities that form to ensure the broth stays clean and clear.
Season the broth: After simmering, season the broth with thin soy sauce and fish sauce. Taste and adjust the seasoning to your preference.
Strain the broth: Carefully strain the broth through a fine mesh strainer to remove all the bones, garlic, cilantro, and any solids.
Serve or store: Serve the broth hot as a base for soups or other dishes, or allow it to cool completely before refrigerating or freezing for later use.

Notes

Roasting the bones before simmering can deepen the flavor by adding a rich, roasted aroma.
Blanching the bones prior to cooking helps produce a clearer broth by removing impurities.
Season the broth at the end to accurately control saltiness and balance flavor.
Refrigerate the broth for up to 4 days or freeze for up to 3 months for future use.
After chilling, remove excess fat from the surface if you prefer a lighter, less fatty broth.

Keywords: Thai broth recipe, chicken broth, pork broth, homemade broth, Asian soup base, garlic broth, cilantro broth