Vegetable Stock ( Thai Cooking )

Vegetable Stock ( Thai Cooking )

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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.

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Vegetable Stock ( Thai Cooking ) recipe - How to make Vegetable Stock ( Thai Cooking )


Thai Basic

Preparation Time:    Cooking Time:    Total Time:     Makes 4.50 cups
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1/2 cup roughly chopped onions
1 cup roughly chopped carrots
1/2 cup chopped celery (ajmoda)
3 to 4 coriander (dhania) stems
1 tsp black peppercorns (kalimirch)
  1. Boil 6 cups of water in a deep pan, add all the ingredients and cover and cook on a slow flame for 20 minutes.
  2. Cool and strain. Use as required.

Nutrient values per cup
Energy16 cal
Protein0.4 g
Carbohydrates3.4 g
Fiber0.8 g
Fat0.1 g
Cholesterol0 mg
Vitamin A299.9 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C2.7 mg
Folic Acid2.7 mcg
Calcium45.5 mg
Iron0.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium5 mg
Potassium32.1 mg
Zinc0.1 mg

RECIPE SOURCE : Thai CookingBuy this cookbook

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Vegetable Stock ( Thai Cooking )
 on 31 Mar 17 01:15 PM

This basic recipe of stock is easy, quick and can be used in making all types of soups. I often use this stock in making soups instead of using water. All clear soups need this so it is a very imp basic recipe.