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Vegetable Stock

By Paisarn Cheewinsiriwat

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

  1. 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
TagsStockThaiSoutheast AsianAsianTomatoVegetableCabbageLeafy GreensOnionRoot VegetableCeleryCarrotDinnerDairy FreeGluten FreeNut FreeVegetarianMake AheadMeal PrepEasySimmerCookbooks
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