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  • Delicious Thai Veg Stock

    ☝️ Up your cooking game by making this Restaurant Style Thai Veg Stock at home 🏡

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  • RECIPE

    INGREDIENTS

    1 lemongrass stalk, outer hard parts removed, smashed with the side of a cleaver
    1 red chilli, fresh, deseeded and cut in half
    1 piece galangal, 1 inch, cut in half
    4 shiitake mushrooms, dried
    1 tablespoon light soya sauce

    COOKING METHOD

    1. Start the stock by pouring 1½ liters of water into a medium stockpot or large saucepan and bringing to a boil over high heat. Add lemongrass, red chilli, galangal, shiitake mushrooms, and light soya sauce and boil for 30 to 45 minutes. Remove from heat and strain through a fine sieve lined with muslin cloth to remove all the vegetables. Retrieve the shiitake mushroom and discard the other solids. Reserve the shiitake mushrooms for another use (if making immediately).
       
    2. Either use stock immediately, or once the stock has cooled completely, place in an airtight container and freeze for up to 1 month.
       
    3. Use the stock for soups or as a flavour base for other dishes.
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