Nam Soop means "Basic Chicken Stock" in Thai. It can be used in cooking wonton or other noodle soups and dishes that requires chicken stock as an ingredient. A delicious chicken stock makes a difference in cooking any delicious kind of soup, whether it is with wonton or noodles.

Below is a recipe for homemade chicken stock (about 6 cups):

About 3 pounds chicken wings, or very meaty chicken bones
About 1 pound pork neck bones, or other meaty hicken bones
8 cups water
4 sprigs fresh cilantro with roots attached, or a handfull of leafy cilantro sprigs
1 teaspoon salt

Combine all of the ingredients in a large saucepan and bring to boil over medium heat. Occasionally skim off and discard any foam that rises to the top. After about 10 minutes, when there is very little foam rising, reduce the heat to low and simmer the stock for one (1) hour without stirring.

Remove from heat and let cool uncovered and undisturbed. Pour through a fine strainer, leave the solid particles that settle at the bottom of the soup, as they tend to cloud the soup. Discard the bones and dregs.

Cover and chill. This stock can be prepared in quantity and can be freezed in a container, if not needed at once. Before using, remove the fat that congeals on the top of the stock.

For the people who has not very much time to make this quick basic Thai-style stock, just combine about 4 cups canned chicken broth with 2 cups water. Simmer with a handful of fresh cilantro leaves and 2 pork chop bones for about 20 minutes.

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