3 L · Easy · 55 min · ₭ Cheap

This is the broth I always make once a week to have it ready whenever I want to make any Lao stew, soup, or noodle dish. Its the foundation and you can always add more herbs afterwards with whatever dish you are making. Its delicious and very healthy!

Credit FB Saeng Douangdara, YT Lao Food at Saeng’s Kitchen

Ingredients

• 2 tablespoons of vegetable oil, or avocado, canola
• 3 Asian red shallots, or 1 yellow onion
• 1 stalk of lemongrass stalk, smashed
• 3 slices of fresh ginger, smashed
• 6 cloves of garlic, smashed
• 3 L of water
• 1.5 Kg of chicken bones, or thigh with skin
• 1 tablespoon of fish sauce
• ½ tablespoon of sea salt

Preparation

1. Heat a large pot or Instant Pot IP (on sauté) then add halved shallots, lemongrass, ginger, and garlic. Cook for 3-5 minutes until the garlic is lightly golden.

2. Add the water and chicken bones.

3. Add the fish sauce and salt and mix.

4. Cook in IP on high pressure for 30 mins then 15 min natural release or in a regular pot on simmer with a lid for 1 hour.

5. Strain broth.

6. Let the broth come to room temperature, refrigerate over night, skim fat on top off, filter one more time, and you’re done!

7. Use for various Lao soups and stews!

Notes

• If you are using a whole chicken, submerge the chicken and boil for 10 minutes. Dump out the water and continue with recipe above with number 4.

• I prefer a yellow onion in my broth but use what you have. Shallots are not as strong as a round onion but will do.