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.
We have used this Thai Vegetable Stock recipe in Paneer, Vermicelli and Mushroom Vegetable Broth Lemon Grass Spicy Vegetables and many more.
- To make the thai vegaetable stock recipe, 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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