Thai Vegetable Stock ( Soups and Salads Recipe )

Thai Vegetable Stock ( Soups and Salads Recipe )

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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 )


Thai Basic

Preparation Time:    Cooking Time:    Total Time:     Makes 5 cups


For The Thai Vegetable Stock
1/2 cup roughly chopped onions
1 cup roughly chopped carrots
1 stalk lemon grass (hare chai ki patti) ,
washed and chopped
3 peppercorns (kalimirch)
salt to taste
  1. Combine all the ingredients in a deep pan with 2 litres of water and mix well.
  2. Simmer for approx. 20 minutes or till they release flavour.
  3. Strain using a strainer. Keep the stock aside and discard the vegetables.

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