Thai vegetable stock is the ideal base for dozens of recipes. You can use this tasty stock to give a little taste of exoticism to your own family recipes.
Serves 2.
1 litre water
50 g onion, chopped
50 g carrot, thinly sliced
50 g daikon, thinly sliced
1 coriander root, chopped
1 kaffir leaf, bruised
10 g celery, sliced
10 g ginger, sliced
10 g galangal, sliced
1 teaspoon Szechuan peppercorn, coarsely crushed
2 cloves
1 bay leaf
Important: No salt! The stock must remain neutral to suit a variety of preparations.
Instructions:
Bring the water to a boil.
Add all the ingredients.
Once the water returns to a boil, lower the heat and simmer for 30 minutes.
Usage:Once strained, the broth is ready to enhance all your recipes, especially soups and curries.Alternatively, it can be served as a side dish with the vegetables. In this case, add salt and pepper to taste before serving, and garnish with chopped spring onions.
Do you like this recipe? It’s taken from a book dedicated to plant-based cooking, available in our online store.