Thai Vegetable Stock Recipe
Thai Vegetable Stock Recipes
2 large onion, quartered
4 large fresh red chilies
8oz carrots, halved
1/2 small white cabbage, halved
1 small celery head (including leaves),
2 oz fresh coriander leaves, stalks and
1 oz basil leaves and stalks
1/2 head Chinese leaves, chopped
1/2 mooli radish, peeled
25 black pepeprcorns
1/2 tsp salt
1 tsp palm sugar or light muscovado sugar
3.5 pints water
- Put all the ingredients, including
the water, into a large, heavy-bottomed saucepan or casserole.
- Bring to the boil, cover and
simmer for 60 minutes.
- Remove the lid and boil hard for
10 minutes. Allow to cool, then strain.
- Freeze any stock you are not using
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