- Meat and poultry
- Chicken soup
This recipe for chicken stock sounds a little long-winded, but the results are worth it. Use this chicken stock as the base for Thai soups, such as Tom Yum and Tom Kha Gai.
7 people made this
IngredientsMakes: 2 litres
- 1 chicken carcass
- 65g galangal, sliced thinly
- 2 kaffir lime leaves or to taste
- 2 stalks lemon grass, crushed
- 2 chopped Thai chillies or to taste
- 2 cloves garlic, peeled
- 1 shallot, sliced
- 2.5 litres water
MethodPrep:15min ›Cook:1hr45min ›Ready in:2hr
- Place the chicken carcass into a large pot and cover with water. Bring to the boil over high heat, then reduce heat to medium-low and simmer for 5 minutes. Drain and rinse the carcass under running water. Return the carcass to the pot along with the galangal, lime leaves, lemongrass, chillies, garlic and shallot. Pour in 2.5 litres of water.
- Return to the boil over high heat, then reduce heat to medium-low. Simmer uncovered for 1 1/2 hours, skimming the foam and fat often. Pour through cheesecloth before using.
Galangal, kaffir lime leaves and Thai chillies can be found in Chinese/Oriental grocery stores.
Reviews & ratingsAverage global rating:(5)
Reviews in English (3)
Thank you. My Thai soups lacked the depth of flavor I wanted, and this cured them. It never occurred to me to alter they way I made a broth out of the chicken. I typically make a broth out of whole chicken (and much more Western aromatics) once or twice a week for whatever I need stock for that week. Now, if you could just post up a recipe for that yellow curry sauce (often served with chicken and potato), my life would be complete!-29 Apr 2010
Amazing!! I couldn't find Kaffir lime leaves in time, so I subbed in lime zest. The broth turned out fabulous and made my Tom Yum soup delicious. The chicken itself, was also amazing! I used half of the chicken in my coconut curry recipe and saved the other half to use later. It was very tender and flavorful, great just to munch on.-29 Jan 2013
Thai Green Curry Chicken Soup
Everyone’s favorite Thai green curry can be made right at home into the coziest, most comforting chicken soup ever! It is so easy to make with easy-to-find ingredients, loaded with tender chicken bites, ginger, coconut milk, snow peas, lime juice, cilantro and rice noodles!
When we went to Thailand last month, we stayed at this villa in Koh Samui with a home cook that we called Mrs. Dao.
She made us an American breakfast in the mornings, made up our room when we left for the day, and whipped up dinner in a pinch when we got back.
She was simply the best. We loved her.
She made the best green curry I have ever had in my entire life.
I don’t know if she put crack in there or something but we asked for her green curry every single night until we had to leave.
And when we got to the next villa, their green curry didn’t even hold a candle to Mrs. Dao’s green curry.
Now I wish I could say this was her recipe here.
It’s not. I couldn’t get her super secret crack-filled recipe.
But it is completely and 100% inspired by her.
Skip the takeaway – this classic Thai red curry recipe is simple to make at home. Red peppers and sugar snaps are added alongside the chicken for an extra helping of veg, plus this delicious one-pot dinner is ready in just 30 minutes.
- Heat the oil in a large frying pan over a medium-high heat and add the onion. Cook for 3 mins, then add the garlic, ginger, lemongrass and red curry paste. Cook for 1 min, then add the red pepper and chicken. Continue to cook for 4-5 mins, stirring occasionally, until the chicken is golden brown.
- Pour the coconut milk and chicken stock into the pan. Bring to the boil, then simmer for 5 mins. Add the sugarsnaps and continue cooking for a further 10 mins, until the chicken is cooked through.
- Remove the pan from the heat, remove the lemongrass and add the fish sauce. Scatter with coriander and serve with rice.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Beef pho: the addition of oxtail makes the broth wonderfully rich. Photograph: Uyen Luu for the Guardian
Prep 30 min
Cook 4 hrs
For the broth
2 large oxtail chunks
1.5kg beef shin, flank or beef rib
1kg beef bones
2 litres chicken stock
1 large onion, peeled and topped and tailed
200g ginger, peeled and halved
1 hand-size piece of daikon, peeled, halved
30 star anise
2 cinnamon sticks
1 heaped tsp coriander seeds
1 heaped tsp fennel seeds
2 black cardamom pods
30g rock sugar (or 2 tsp caster sugar)
3 tsp salt
6 tbsp fish sauce
75g dry flat rice noodles per person
Bird’s eye chillies, finely sliced
Red onion, thinly sliced
Spring onions, sliced
A handful of coriander, coarsely chopped
Bring a large pot of water to a boil and add the meat and bones. Boil for 10 minutes to clean the meat, until froth surfaces. Take them off the heat, discard all the water and rinse the meat.
Wash the pot, fill with four litres of water, bring to a boil, add the meat and stock, cover and simmer. Meanwhile, char the onion, ginger and daikon on a griddle, then add to the broth.
Add the spices, sugar and salt to the broth, and simmer, covered, for two hours, skimming off impurities.
Remove the meat and, once cooled, slice thinly. Leave the bones and oxtail in the broth to simmer for one hour then season with fish sauce to taste.
To serve, cook the noodles according to packet instructions, drain, then portion into bowls and season with black pepper and chilli slices. Top with sliced meat, red onion, spring onion and coriander, then ladle over the broth, submerging everything. Serve with lime wedges.
Slow cooker Thai green curry with chicken
Make the most of your slow cooker with this easy chicken curry recipe.
This slow cooker Thai green curry recipe is bursting with flavours. This fuss-free dish takes just 20 minutes to prepare &ndash then all you have to do is leave it in the slow cooker to do it's thing. This Thai green curry recipe uses chicken thighs, which are cheaper than chicken breasts and have more flavour. If you like more kick to your chicken curry, simply add more curry paste. You could also make this Thai green curry with prawns, if you prefer.
We love a slow cooker because it saves so much time &ndash and creates gorgeous dishes, with meat made meltingly tender by the slow cooking method. Putting in a little time on a morning to brown the meat and prep the dish totally pays off when you get a delicious, fuss-free dinner that's ready to eat in the evening. It's a great alternative to a takeaway! Why not try our slow cooker whole chicken recipe and this slow cooker sausage casserole, too? They'll revolutionise midweek mealtimes!
Gai Pad King (Thai Chicken and Ginger Stir-Fry) Recipe
Derek hosts a Brooklyn supper club featuring Thai food that honors traditional techniques. He is influenced by ongoing dialogue with Thai cooks and the study of old recipe books. He started writing for Serious Eats in 2020.
Why It Works
- The warm fragrant heat of fresh ginger is layered into the dish by pounding it into a paste and thinly slicing it into matchstick pieces for the stir-fry.
- Wood ear mushrooms soak up the flavorful sauce and provide a textural contrast to the tender chicken and crisp fresh chiles.
The influence of Chinese cooking can be found in many Thai dishes, and gai pad king—stir-fried chicken with ginger and wood ear mushrooms*—is a prime example of Thai-Chinese cuisine. This dish starts with a paste made from pounding fresh ginger with white peppercorns and aromatics, which is then stir-fried with chicken, more sliced fresh ginger, wood ear mushrooms, and a savory sauce made with ingredients originally introduced to Thai cuisine by Chinese emigrants—soy sauce, oyster sauce, and fermented soybean paste.
Gai pad king is a popular aahaan dtaam sang (made-to-order) dish at street food stalls, made by vendors who specialize in high-heat wok cooking. Unlike noodle dishes, which are usually eaten as stand-alone street food meals, gai pad king is also a staple for Thai home cooks, thanks to its pantry-friendly ingredient list of shelf-stable sauces, spices, and dried mushrooms, along with the chicken and a handful of common fresh vegetables and herbs. Investing in Thai pantry ingredients will make it easy for you to pull off simple stir-fries like this one, ones that can be enjoyed as a quick and easy dinner with cooked jasmine rice and prik nam pla, a punchy condiment of fish sauce and Thai chiles. You can also serve it as part of a multi-course Thai meal, with dishes like panang beef curry, galam plee nam pla, and yam khai dao.
Editor's Note: On September 24, 2020, all Shirakiku imported dried fungus were recalled due to concerns about salmonella contamination please check your pantry to be sure the wood ear mushrooms you may have on hand are not a part of the recall.
Great recipe and easy to make. My whole family loved it. I didn't have lemon grass, nobody even noticed. We ate it with brown rice and it was delicious. Recipe is a keeper.
This recipe was ok. I prefer to have a thicker sauce so I would recommend adding some coconut cream in addition to the coconut milk. Also more lime juice ,hot pepper fish sauce for extra kick..
This has very subtle flavors. I suspect it tastes really great as leftovers.
Sorry, I mean Thai Seafood Hot Pot, excellent and so much more flavor!
This recipe was totally lacking in flavor, even with ginger and garlic added. Not impressed unfortunately. For a better Thai recipe, try Thai Seafood Stew, so much better!
This is a yummy - if inauthentic - riff on a classic. It's pretty basic. To boost the flavor, I tossed in a hunk of fresh ginger that I took out when finished, and added a few TB of chili garlic sauce. I used sweet potatoes, not white and served it over Jasmine rice. A great go-to recipe for an easy weeknight dinner.
I've made this recipe numerous times. each time is different though. Absolutely use a lot of ginger (can never have too much of that), add minced garlic, i use at least 3 times more curry paste than directed as well as double the fish sauce. It's a good base recipe. but as you make it, you will figure out what you want more/less of. Certainly needs adjustment to your liking. If you don't have time for that or the patience - I would not make this.
this recipe is stunningly bland. i mean, amazingly bland. ingredients sound good, but clearly there is a good deal missing. adding heat and some other things to dress up the leftovers, but check out some of the other recipes here.
This is a very good recipe - fast and easy, but really yummy! I add 2 cloves of minced garlic and 2 tbsp grated ginger to the onion. I also increase the Thai curry paste to 3 or 4 tsp and use all the juice from one large lime at the end. I have added sliced fresh mushrooms and a couple of handfuls of fresh baby spinach too.
this dish is perfect and easy to make. Since I like spiciness I added three habanero peppers for that extra kick.
This was OK but not something I would make again. I read the reviews and added garlic and ginger, and more curry paste, but even with addition of a good amount of salt and pepper, it was missing something. I served it with jasmine rice tossed with peanuts, which saved the whole thing.
Quick and tasty weeknight dinner. I was looking for something different and this was it. Like other reviewers I made some changes (more chili paste, garlic, ginger). I'll keep this one in the rotation.
Made this last night for a pot luck and it was a total hit. Added fresh ginger and garlic as other recommended.
Easy to make like other reviewers, I added 1 T minced ginger, 2 minced garlic cloves-- sauteed them with the curry paste. Used only 1/2 cup coconut milk, added 1 c chicken stock and thinly sliced chicken breast, doubled the fish sauce and left off the lime juice and finished the dish with coarsely chopped roasted peanuts. The dish goes well with the Tomato and Crab Soup--- which tastes like Tom Yum Gai.
This was very good, but it would have been super bland had I not followed the others' suggestions for improvement. I doubled the curry paste, added ginger and garlic, and several kinds of vegetables. Needs a good dose of salt and pepper too. When I make it again, I'll add even more ginger, garlic, and curry paste. But, it is incredibly easy to make, and it served a large crowd (I doubled the recipe).
This was a wonderful Thai recipe. Based on other reviews, I added minced garlic, grated ginger and spinach. Best Thai recipe I've ever made!
oh yeah! I've made this a few times and every time I do I change it just a bit. Tonight I took advise from a few reviews and added lots of garlic and fresh ginger (during the saute of onions and red pepper) I used a few extra large boneless chicken breasts, which I also saute, and this was really delicious! just don't breath on anyone after you finish dinner. a four star rating
I made this last night and I must say it is very bland as written. It needs lots of garlic and ginger, and plenty more curry paste. I also used the juice of a whole lime. Would I make it again? Maybe, but I would revise it for better taste as above.
Made this when I had to use up excess colored peppers. Cooked it as instructed (using lite coconut milk) in a shallow, Le Crueset skillet. Kept it on fairly low heat and the chicken poached beautifully and the peppers and onions were tender, but not mushy. Served over brown Basmati rice and it was a hit! Best of all - easy, easy easy! Will definitely become a go-to dinner when I'm in a hurry.
I thought this was a great dinner! I added more veggies, as recommended by previous users. I sauteed some baby bok choy, snow peas and carrots as well as ginger and garlic, a must! One major thing I did diferently was to sautee the chicken beforehand. I was not comfortable putting raw chicken into a veggie and milk sauce to cook withoug being browned first. Other than that, we all loved it! I served it over jasmine rice. All of the ingredients I found in my regular market, some of them in the Asian cooking aisle. But we loved this!
Loved this. And, my 2 1/2 year old loved it. I had 1 1/2 lbs of chicken so upped most of the stuff by 50% -100% (2 tsp Thai curry paste, 2 Tbs fish sauce, 2 Tbs brown sugar, 3 Tbs sour orange juice, 1 1/2 onion, 1 1/2 bell pepper). Also added a bunch of other veggies since I'm trying to get my daughter to eat more veggies. Added brocoli and snow peas. Also, didn't have fresh basil, so put in about a cup of chopped fresh cilantro. I LOVED the result and my daughter ate a bowlful. Yeah.
Really good, really easy. I went vegetarian. Used two cans Coconut milk and opted for approx. 2 T fish oil and dark brown sugar. Also, added way more red curry paste and some Turmeric and the color still was somewhat pale. De arbol chiles are necessary to give it some kick (crushed red pepper). I tossed about 6 in to simmer and then added some cayenne pepper at the end. A large clove of garlic and healthy dose of ginger, too. Be creative with veggies - I used bamboo shoots, mini corns, bell pepper, squash, carrot and broccoli. Thai basil is ideal, but regular will work fine. Not the "hands-down best curry" I've ever had, but it's darn good and I think it will get there will some playing around. Oh, and it is SO EASY.
This is such a good base on which to build your own curry. Like many here, I add garlic, ginger (1-2 T), triple the curry paste, and add more hot chilis. I find lite coconut milk plenty rich enough. My favorite variation is with spinach, mushrooms, and bay scallops instead of chicken.
I really liked this. It has a lot of flavor and it's easy to prepare. I think you could easily substitute other items that you have on hand. I did use canned diced tomatoes instead and I probably doubled the curry paste. Will make this frequently!
I made this recipe as written and added fresh ginger, garlic, and a jalapeno pepper as suggested by other reviewers. It was excellent. I'm already planning to make it again. :)
Thai Chicken Buddha Bowl Recipe
- Author: Deborah Harroun
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 4 servings 1 x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Asian
Filled with veggies, hearty farro and a spicy chicken, this Thai Chicken Buddha Bowl will leave you craving for more. Don’t forget the spicy peanut sauce!
- 3 tablespoons creamy peanut butter
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons light brown sugar
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 1 cup farro
- 1/4 cup chicken stock
- 1 1/2 tablespoons sambal oelek
- 1 tablespoon light brown sugar
- 1 tablespoon fresh lime juice
- 1 pound boneless, skinless chicken breasts, cut into bite sized chunks
- 1 tablespoon cornstarch
- 1 tablespoon fish sauce
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tablespoon freshly grated ginger
- Salt and pepper, to taste
- 2 cups shredded kale
- 1 1/2 cups shredded purple cabbage
- 2 carrots, peeled and grated
- 1/2 cup fresh cilantro
- 1/4 cup roasted peanuts
- In a small bowl, whisk together the peanut butter, lime juice, soy sauce, brown sugar, and sambal oelek. Whisk in 2-3 tablespoons of water. If using for meal prep, divide the sauce into 4 small containers. Cover and refrigerate for up to 3 days.
- Cook the farro according to the package directions, then set aside to cool.
- While the farro cooks, combine the chicken stock, sambal oelek, brown sugar and lime juice in a small bowl. Set aside.
- In a large bowl, combine the chicken, cornstarch and fish sauce. Stir to coat the chicken. Let it sit for a few minutes to absorb the cornstarch.
- In a large skillet over medium heat, heat up the olive oil, then add the chicken and cook until golden, about 3-5 minutes. Add the garlic, shallot and ginger and continue to cook until fragrant, about 2 minutes. Stir in the chicken stock mixture and continue to stir and cook for another minute, or until slightly thickened. Season to taste with salt and pepper.
- For meal prep, divide the farro equally into 4 containers. Divide the chicken, kale, cabbage, carrots, cilantro and peanuts evenly between the 4 containers.
- Buddha bowls will keep covered in the refrigerator for 3-4 days. Serve with the spicy peanut sauce.
Very slightly adapted from Damn Delicious Meal Prep
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
- Calories: 482
- Sugar: 9 g
- Sodium: 939 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 7 g
- Protein: 36 g
- Cholesterol: 56 mg
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Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More
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A Step-By-Step Guide to the Best-Ever Homemade Chicken Broth Recipe
It may be easy to buy in the store, but there&rsquos nothing that makes a dish more special than a homemade chicken broth recipe. Whether you&rsquore simmering a fall soup, making a hearty stew, or impressing your dinner guests with a delicious risotto, homemade chicken broth can bring your dishes from average to extraordinary because of its rich flavor. But finding a recipe that doesn&rsquot look complicated can be daunting. Lucky for you, we're here to help.
So, what are the benefits of making your own chicken broth at home? When you prepare your own chicken broth from start to finish, you can control the ingredients you add and make sure you're getting exactly what you want. While it can be tough to monitor sodium and other additives when you&rsquore buying your broth in the store, cooking your own broth means you can precisely measure the salt used (and get nutrients from a wider variety of vegetables, if that's your desire!). We also love the fact that homemade chicken broth can keep in the freezer for up to three months.
Ingredients you&rsquoll need: 1 small chicken (2½ to 3 lb), 1 large onion (8 oz), quartered (leaving the skin is ok), 2 medium carrots (4 oz), trimmed and cut in large chunks, 2 stalks celery (4 oz), trimmed and cut in large chunks, 8 sprigs parsley, 4 sprigs thyme, 1 clove garlic, 6 peppercorns, and 1 bay leaf.
Supplies you'll need: 1 large stock pot, a skimmer, cheese cloth, twine, and a colander.
Place the chicken a large stock pot (this should be tall and narrow rather than short and wide) and cover with cool water (about 8 cups). Make sure to use a pot that is a few inches taller than the chicken. This allows the water to flow around ingredients and extract the most flavor. It will also make it easier to skim away anything that rises to the surface.
Gently bring the water to a simmer. As it simmers, skim and discard anything that rises to the top. Simmer for 30 minutes.
Add the onion, carrots, and celery and continue simmering for 1 1/2 hours more.
Make the bouquet garni (AKA a package of herbs wrapped in cheese cloth): Lay the parsley, thyme, garlic, peppercorns and bay leaf on top a folded over piece of cheese cloth. Wrap up and tie with twine.
Using this in your stock is like adding a tea bag &ndash it will help to infuse the flavor of the herbs into the broth, while still being easy to remove.
Add the bouquet garni to the pot and simmer until the chicken is super tender and the broth is very flavorful, 30 to 45 minutes (adding the herb package too early can cause the flavors to cook away completely or become dull).
Transfer the chicken and vegetables to a large bowl and season the broth with salt. Shred the meat, discarding the skin and bones, and reserve to serve with soup or use for another recipe.
Line a colander with rinsed cheesecloth (set over another pot or measuring cup) and ladle the broth into it. This will catch any additional scraps left in the broth.
Transfer broth to jars or containers and refrigerate for up to 5 days or freeze for up to 3 months.