Vegetable Stock

Name: Vegetable Stock
Yield: Makes 1 liter (1 3/4 pints/4 1/4 cup)
Ingredients: 2 red tomatoes; 1/2 small cabbage (preferably Chinese cabbage); 1/2 onion; 2 pieces Chinese celery or 1 stalk of celery; 1 medium carrot; 3 coriander roots; 1 1/2 liter (2 3/4 pints/6 1/3 cups) water

By Paisarn Cheewinsiriwat

September 22, 2009

The vegetable stock is best fresh but it can be refrigerated for 2-3 days, or even frozen. It is prone to absorbing other flavors in the refrigerator so ensure the container is airtight.

Recipe information

Yield
Makes 1 liter (1 3/4 pints/4 1/4 cup)

Ingredients

2 red tomatoes

1/2 small cabbage (preferably Chinese cabbage)

1/2 onion

2 pieces Chinese celery or 1 stalk of celery

1 medium carrot

3 coriander roots

1 1/2 liter (2 3/4 pints/6 1/3 cups) water

Preparation

In a large saucepan, combine all ingredients and bring to a boil. Simmer for 1 hour. Strain and discard the vegetables.

Reprinted with permission from Chiva-Som's Thai Spa Cuisine by Chef Paisarn Cheewinsiriwat and his Culinary Team, (C) 2005 (reprinted 2007). Editions Didier Millet PTE LTD for Chiva-Som International Health Resorts CO., LTD

TagsStock Thai Southeast Asian Asian Tomato Vegetable Cabbage Leafy Greens Onion Root Vegetable Celery Carrot Dinner Dairy Free Gluten Free Nut Free Vegetarian Make Ahead Meal Prep Easy Simmer Cookbooks

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