Vegetable Stock ( Thai Cooking )
by Tarla Dalal
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Vegetable stock is a flavourful liquid made by simmering water with some vegetables. It can be used as a base for different soups and sauces instead of water to give it a better flavour profile.
- Boil 6 cups of water in a deep pan, add all the ingredients and cover and cook on a slow flame for 20 minutes.
- Cool and strain. Use as required.
Nutrient values per cup
|Vitamin A||299.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||2.7 mg|
|Folic Acid||2.7 mcg|
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