Thai Vegetable Stock
by Tarla Dalal
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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.
- In a pot, simmer all the ingredients till they release their flavours. This should take about 10 to 15 minutes.
- Strain and keep aside.
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