Thai vegetable stock – A fragrant base for vegan soups and curries

InFusion
Jan 21, 2018
2 min read

Updated: Oct 31

Authentic Thai vegetable stock with galangal, coriander root and kaffir lime leaf, a fragrant vegan base for Thai soups and curries. — Thai vegetable stock, a light, aromatic base for vegan soups and curries.

An essential of Thai vegan cooking

The Thai vegetable stock is a staple base in Thai cuisine. Light, clear and delicately scented with galangal, daikon and kaffir lime leaf, it brings the depth and aroma of traditional Thai broths without using any animal products.

In Thai homes, broth accompanies nearly every meal. It forms the foundation of countless soups, curries and stir-fried dishes. This vegan version faithfully reproduces the subtlety of the classic Thai chicken stock while remaining entirely plant-based.

To learn more about the roots of vegetarian and vegan Thai cuisine, read our article Vegetarian and vegan food in Thailand: Traditions, tips and must-try specialties and discover How to veganise traditional Thai recipes.

Thai vegetable stock recipe (for two people)

Ingredients

1 litre water
50 g onion, finely chopped
50 g carrot, thinly sliced
50 g daikon, thinly sliced
1 coriander root, chopped
1 kaffir lime leaf, crumpled
10 g celery, sliced
10 g ginger, sliced
10 g galangal, sliced
1 teaspoon Sichuan peppercorns, lightly crushed
2 cloves
1 bay leaf
no salt (the stock must remain neutral so it can be used in different dishes)

Preparation

Bring the water to the boil.
Add all ingredients.
Once it returns to the boil, reduce the heat and simmer gently for about 30 minutes.
Strain the stock before use.

The result is a clear, delicate and aromatic broth. it will keep for two days in the fridge or several weeks in the freezer.

Tips for a perfect Thai stock

never add salt at this stage. the stock is a neutral base; seasonings like salt or soy sauce will be added later.
use it for vegan curries such as vegan panang curry with tofu and aubergine, or for light soups like a vegan tom yam with mushrooms.
it also works perfectly in stir-fries: add a few tablespoons near the end of cooking to create a light sauce. Example: Thai basil aubergine stir-fry.
if you prefer a non-vegetarian version, discover our Thai chicken stock.

Go further: Thai cuisine and cooking classes

Do you love Thai cuisine? learn how to prepare this stock and many other dishes during our private Thai cooking classes on Koh Samui. See all our class formats on the page Thai cooking classes on Koh Samui.

Find this recipe in our book

This recipe is featured in our “Plant-based recipes” ebook, which brings together 60 authentic and accessible Thai recipes. inside, you’ll find other essential bases, soups, curries and stir-fries, all 100 % vegan.