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Thai-Style Soup Broth

Ever since a Chef friend of mine told me about how he uses the stems and root parts of cilantro for his stocks, I’ve made this regularly. I use it in soups, for saimin broth and even to cook jasmine rice.
Course: Soup
Cuisine: Thai
Keyword: stems and roots, cilantro, soups, saimin broth, jasmine rice, Thai, chicken, pork, beef bones
Yield: 2 Quarts.
Author: Deirdre K Todd


  • 8 c. water
  • 2 lb. chicken, pork or beef bones
  • 2 inch piece ginger, peeled, crushed
  • 1/2 bunch cilantro, stems and root section
  • 4 cloves garlic, crushed
  • 1 medium onion, quartered
  • 1 1/2 tsp. salt


  • In a large saucepot over medium high heat; bring all ingredients to a boil. 
  • Reduce heat; simmer 30 minutes.

How To Serve:

  • Strain broth.
  • Use for soups, saimin broth, sometimes it hits the spot just as is.
  • Also good used to cook jasmine rice.
  • Makes 2 quarts.