Thai vegetable stock recipe | vegetable stock for Thai soups | Thai vegetable stock with lemon grass |

Thai vegetable stock recipe | vegetable stock for Thai soups | Thai vegetable stock with lemon grass | with 9 amazing images.

Thai vegetable stock recipe | vegetable stock for Thai soups | Thai vegetable stock with lemon grass is a neutral yet flavourful liquid which makes the soups appetizing. Learn how to make Thai vegetable stock with lemon grass.

To make Thai vegetable stock, combine all the vegetables in a deep non-stick pan with 6 cups of water, mix well and cook on a medium flame for 15 to 20 minutes or till it reduces to about ¾th of its quantity. Strain it using a strainer. Keep the vegetable stock aside and discard the vegetables. Use the clear vegetable stock as required.

Vegetable stock is a flavourful liquid made by simmering water with some vegetables. It can be used as a base for different soups and sauces instead of water to give it a better flavour profile. Lemon grass is used along with other vegetables to prepare this Thai vegetable stock with lemon grass to give it a subtle Thai flavour.

We have used this Thai Vegetable Stock recipe in a soup recipe - Paneer, Vermicelli and Mushroom Vegetable Broth. While most people think of soups to make use of stock, it can also be used to make and aromatic stir-fried vegetables flavoured with lemon grass like Lemon Grass Spicy Vegetables.

The vegetables used to make vegetable stock for Thai soups have a wealth of water soluble nutrients that are released into the water and are retained by the stock. You can benefit from them, though in small quantities.

Tips for Thai vegetable stock. 1. You can roughly chop all the vegetables roughly and add them to boiling water. 2. If you don’t have carrots, you can use cabbage cubes, cauliflower, broccoli etc. Basically make use of crunchy veggies and not mushy veggies. 3. As an added dose of flavour, you can also add galangal to this Thai vegetable stock. 4. Remember to discard the veggies finally.

Enjoy Thai vegetable stock recipe | vegetable stock for Thai soups | Thai vegetable stock with lemon grass | with step by step photos.

Vegetable Stock ( Thai Cooking )

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Vegetable Stock ( Thai Cooking ) recipe - How to make Vegetable Stock ( Thai Cooking )

Preparation Time:    Cooking Time:    Total Time:     4Makes 4.5 cups
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Ingredients


For Thai Vegetable Stock
1/2 cup roughly chopped onions
1 cup roughly chopped carrot
1/2 cup chopped celery (ajmoda)
1 stalk lemongrass (hare chai ki patti) , washed and roughly chopped
1 tsp black peppercorns (kalimirch)

Method
For thai vegetable stock

    For thai vegetable stock
  1. To make thai vegetable stock, combine all the vegetables in a deep non-stick pan with 6 cups of water, mix well and cook on a medium flame for 15 to 20 minutes or till it reduces to about ¾th of its quantity.
  2. Strain it using a strainer.
  3. Keep the vegetable stock aside and discard the vegetables.
  4. Use the thai vegetable stock as required.
Nutrient values (Abbrv) per cup
Energy27 cal
Protein0.6 g
Carbohydrates5.9 g
Fiber1.7 g
Fat0.1 g
Cholesterol0 mg
Sodium21.9 mg
Vegetable Stock ( Thai Cooking ) recipe with step by step photos

If you like Thai vegetable stock

    If you like Thai vegetable stock
  1. If you like Thai vegetable stock, then also try other stock recipes like

For Thai vegetable stock

    For Thai vegetable stock
  1. To make Thai vegetable stock recipe | vegetable stock for Thai soups | Thai vegetable stock with lemon grass, boil 6 cups of water in a deep pan. Use a big pan as the vegetables have to boiled on a high flame. 
  2. Once the water starts boiling, add all the vegetables one by one. First add ½ cup roughly chopped onions. 
  3. Then add 1 cup of roughly chopped carrot. 
  4. Add ½ cup chopped celery. 
  5. Add 1 stalk lemon grass. Wash the lemon grass and add it. If you wish you can roughly chop it. This is a very important ingredient of vegetable stock for Thai soups.
  6. Add 1 tsp of black peppercorns.
  7. Mix well and cover with a lid and cook on a slow flame for 20 minutes. If you want to cook on a slow flame, increase the time to 45 minutes. 
  8. Strain it using a strainer. Preserve the Thai vegetable stock with lemon grass and discard the vegetables and peppercorns. 
  9. Use Thai vegetable stock as required. Let it cool completely, then cover and chill, or freeze for up to 3 months. 

Health Benefits of Thai vegetable stock

    Health Benefits of Thai vegetable stock
  1. Thai vegetable stock – rich in water soluble vitamins. 
  2. This stock is a good source of water soluble nutrients that are released into the water and are retained by the stock. You can benefit from them, though in small quantities.
  3. This stock when used to make soups is also a good way to make up for day’s water requirement. 
  4. It also helps to maintain water balance in the body. 

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