Thai Vegetable Stock

Thai Vegetable Stock

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 29 cookbooks   This recipe has been viewed 19817 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.

We have used this Thai Vegetable Stock recipe in Paneer, Vermicelli and Mushroom Vegetable Broth Lemon Grass Spicy Vegetables and many more.

Add your private note

Thai Vegetable Stock recipe - How to make Thai Vegetable Stock

Preparation Time:    Cooking Time:    Total Time:     Makes 5 cups
Show me for cups


For The Thai Vegetable Stock
1/2 cup roughly chopped onions
1 cup roughly chopped carrot
1 stalk lemongrass (hare chai ki patti) , washed and chopped
3 peppercorns (kalimirch)
salt to taste
  1. To make the thai vegaetable stock recipe, 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.

RECIPE SOURCE : Healthy Soups and SaladsBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Thai Vegetable Stock
 on 02 Jan 11 02:29 PM

Good stock recipe.