Southeast Asian Vegetable Stock
||10 mins, Simmer 45 mins
A wonderful flavour adding stock for a wide range of Asian dishes. Stock can make the difference between a good soup and a great one. This recipe keeps for up to 4 days refrigerated and indefinitely frozen.
1 onion, peeled and sliced
6 cloves garlic, peeled
2 celery stalks, chopped
2 medium carrots, peeled and sliced
ginger root about 3 inches, sliced
2 tablespoons dried lemongrass (or 1-fresh stalk), chopped
2 tablespoons coriander seed
1 teaspoon black peppercorns
1 bay leaf
1 star anise (or 1/2-tsp aniseed)
9 cups water
Combine all the ingredients in a large stock pot and bring them to a rapid boil.
Reduce the heat and simmer, covered, for 45 minutes. Strain the stock through a
colander or sieve, pressing as much liquid as possible out of the vegetables.
Discard the vegetables and spices.
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