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Thai Pork Broth

Scott Phillips

Yield: Yields 15 cups

Though Thai Hot-and-Sour Shrimp Soup tastes terrific when made with just water, the more flavorful and traditional way to make it is with pork broth. This recipe makes more broth than you’ll need for the soup, but it freezes beautifully. Use it to add flavor to stir-fries and steamed fish or vegetable dishes.


  • 5 lb. pork neck bones or spare ribs
  • 1 head garlic, whole and unpeeled
  • 1 oz. fresh ginger, unpeeled
  • 1 stalk lemongrass, outer layer removed, halved lengthwise and crosswise
  • 6 oz. daikon radish, cut crosswise into 1-inch slices (about 4 slices)
  • 3 scallions
  • 3 sprigs fresh cilantro (preferably with leaves, stems, and well-washed roots)
  • 3 leafy celery ribs
  • 1 Tbs. black or white peppercorns

Nutritional Information

  • Calories (kcal) : 40
  • Fat Calories (kcal): 15
  • Fat (g): 1.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 5


  • Rinse the pork bones well and put them in a 10- to 12-quart pot. Cover with water by 2 inches. Bring to a bare simmer, covered, over high heat, uncovering once to skim off any foam and stir. Lower the heat and cook at a bare simmer, skimming occasionally, for 3 hours.
  • Using a pestle, a meat mallet, or the side of a chef’s knife, bruise the garlic, ginger, and lemongrass to release their fragrance. Add them to the pot along with the daikon, scallions, cilantro, celery, and peppercorns. Simmer for another 30 minutes.
  • Strain the broth into a large container (don’t press on the solids). Discard the solids. Let cool to room temperature, and then refrigerate until the broth is cold. Skim off any fat from the surface; the broth may be cloudy, which is fine. Refrigerate in an airtight container for up to 5 days, or freeze for up to 6 months.


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