Thai Vegetable Stock


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Thai Vegetable Stock

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Added to 29 cookbooks   This recipe has been viewed 19345 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.

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Thai Vegetable Stock recipe - How to make Thai Vegetable Stock

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

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
Method
    Method
  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

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Reviews

Thai Vegetable Stock
5
 on 02 Jan 11 02:29 PM


Good stock recipe.