Thai Vegetable Stock Recipes

Ingredients :

2 large onion, quartered

4 large fresh red chilies

8oz carrots, halved

1/2 small white cabbage, halved

1 small celery head (including leaves), chopped

2 oz fresh coriander leaves, stalks and roots

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

1. Put all the ingredients, including the water, into a large, heavy-bottomed saucepan or casserole.
2. Bring to the boil, cover and simmer for 60 minutes.
3. Remove the lid and boil hard for 10 minutes. Allow to cool, then strain.
4. Freeze any stock you are not using immediately.

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