This superb stock has a zesty flavor that cuts through the richness of coconut milk and adds an extra dimension to curries. A simple recipe, it makes enough stock for two curries. You can use half and freeze the rest. Adapted from Fields of Greens cookbook. Enjoy!
Ingredients: [‘lemongrass’, ‘yellow onion’, ‘fresh ginger’, ‘cilantro’, ‘salt’, ‘coriander seed’, ‘cold water’]
Quantity of Ingredients: [“4 lemongrass, stalks dried outer leaves removed, cut into 3 inch lengths “,”1 yellow onion, thinly sliced “,”8 thin sliced rounds fresh ginger”,”10 cilantro, sprigs “,”1/2 teaspoon salt”,”1 teaspoon coriander seed”,”6 cups cold water”]
Number of Servings: 1
Steps: [‘Place all the ingredients in a medium saucepan.’, ‘Bring the stock to a boil, reduce the heat, and simmer, uncovered, for about 40 minutes.’, ‘Pour the stock through a strainer, pressing as much liquid as possible out of the vegetables.’, ‘Discard vegetables.’]