Begin by rinsing the chicken or pork bones under cool water to remove any impurities. Next, lightly crush the garlic cloves to release their essential oils and flavors. Gather all your ingredients, including water and cilantro, so everything is ready to create your fragrant Thai Broth.

In a large pot, combine the rinsed bones with approximately 12 cups of cold water. Heat the pot over medium-high until the water reaches a gentle simmer, which should take about 10-15 minutes.

Once the broth is gently simmering, add the crushed garlic and cilantro roots or stems into the pot. Allow the broth mixture to maintain its simmer for the next hour.

Adjust the heat as necessary, keeping the broth at a steady simmer without allowing it to reach a rolling boil.

During the first 30 minutes of simmering, use a ladle or skimmer to remove any impurities or foam that rise to the surface.

In the last 20 minutes of cooking, add the fish sauce and thin soy sauce to the pot. Stir gently to combine and allow the broth to continue simmering.

After about 1.5 to 2 hours of simmering, remove the pot from heat and let it cool slightly. Strain the broth through a fine-mesh sieve into another container, discarding the solids.