Vegetable Stock

Asian Recipes - Soup Recipes

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100g

stalk lemon grass

slices fresh root ginger

clove garlic

spring onions

large carrot, sliced

stick celery

bean sprouts

a pinch of salt and white pepper

• Break lemon grass to release its flavor and place in large saucepan with 2 litres of cold water and all remaining ingredients.
• Bring to boil, skimming away surface scum by using a ladle. Reduce heat, cover and simmer 40 minutes. Leave to cool.
• Line a sieve with clean muslin and place over a large bowl. Ladle stock through sieve and discard vegetables. Cover and store in the refrigerator for up to 4 days or freeze for up to 3 months.

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