Can I make a plant-based version?

Yes. Use shiitake mushrooms, kombu, onion, garlic, and carrots as a base. Simmer gently for a deep, savory vegetarian broth.

How long should I simmer bones?

Simmer at least 2 hours for chicken bones; 3–4 hours yields more collagen. For pork or beef bones, longer (4–6 hours) extracts more body.

Why is my broth cloudy?

Too-hot boiling, not skimming early, or not rinsing/blanching bones can make broth cloudy. Slow simmer and patient skimming prevent cloudiness.

Can I overcook the broth?

Extended simmering concentrates flavor; but too long at high heat can develop off flavors. Keep heat low and taste periodically.

Yes — simmering bones releases minerals and collagen. While exact nutrition varies, broth can support hydration and provide trace minerals and proteins.

Irresistible Thai Broth — A Bone Broth Recipe with Bold Southeast Asian Flavor

Name: Irresistible Thai Broth — A Bone Broth Recipe with Bold Southeast Asian Flavor
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Thai
Ingredients: 2 lb (about 900 g) chicken bones or pork bones; 12 cups water; 10 garlic cloves, lightly crushed; 4 cilantro roots (or about 10 cilantro stems); 1/4 tsp white pepper powder; 2 tbsp light (thin) soy sauce; 1 tbsp fish sauce

Description

A delicate, fragrant Thai-style stock made by gently simmering chicken or pork bones with garlic, cilantro, and a few simple seasonings. Use it as the base for noodle bowls, soups, or enjoy a warm cup on its own.

Ingredients

Scale

2 lb (about 900 g) chicken bones or pork bones
12 cups water
10 garlic cloves, lightly crushed
4 cilantro roots (or about 10 cilantro stems)
1/4 tsp white pepper powder
2 tbsp light (thin) soy sauce
1 tbsp fish sauce

Instructions

Put the bones in a large stockpot and cover with the 12 cups of cold water. Bring the liquid up to a gentle boil, and remove any scummy foam that rises to the surface with a ladle.
Add the crushed garlic, cilantro roots (or stems), and white pepper. Turn the heat down so the pot barely simmers — you want tiny, slow bubbles rather than a rolling boil.
Let the stock cook slowly for about two hours, checking now and then and skimming the surface as needed to keep the liquid clear.
When the flavor has developed, season the broth with the soy sauce and fish sauce. Taste and adjust, adding a little more if the stock needs depth.
Strain the broth through a fine-mesh sieve (or cheesecloth) to remove bones and aromatics. Discard the solids.
Serve hot, or let the broth cool to room temperature before refrigerating or freezing.

Notes

For a richer, deeper flavor, roast the bones in a 400°F (200°C) oven until browned before simmering.
To help keep the finished stock clear, blanch the bones briefly in boiling water, drain, rinse, and then start the simmer with fresh water.
Add saltier seasonings (soy or fish sauce) near the end of cooking so you can control the final saltiness.
Store refrigerated for up to 4 days or freeze for up to 3 months.
After chilling, you can skim off the solidified fat for a lighter broth, or leave a little for extra mouthfeel.

Nutrition

Serving Size: 1 cup
Calories: 40
Sugar: 0g
Sodium: 350mg
Saturated Fat: 0.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 6g
Cholesterol: 15mg