Thai Vegetable Stock ( Soups and Salads Recipe )
by Tarla Dalal
Added to 4 cookbooks
This recipe has been viewed 4541 times
Lemon grass is used along with other vegetables to prepare this flavourful stock to give it a subtle thai flavour. These vegetables have a wealth of nutrients that are released into the water and are retained by the stock. It can be used as a base for different soups and sauces instead of water to give it a better flavour profile.
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Thai Vegetable Stock ( Soups and Salads Recipe ) recipe - How to make Thai Vegetable Stock ( Soups and Salads Recipe )
Preparation Time:    Cooking Time:    Total Time:
Makes 5 cups
- Combine all the ingredients in a deep pan with 2 litres of water and mix well.
- Simmer for approx. 20 minutes or till they release flavour.
- Strain using a strainer. Keep the stock aside and discard the vegetables.
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