Vegetable stock is the ideal base for dozens of Thai recipes. You can use this tasty stock to give a little taste of exoticism to your own family recipes.
1 litre water
50 g onion, chopped
50 g carrot, thinly sliced
50 g turnip, thinly sliced
1 coriander root, chopped
1 kaffir leaf, bruised
10 g celery, sliced
10 g ginger, sliced
10 g galanga, sliced
1 teaspoon Szechuan peppercorns, coarsely crushed
1 bay leaf
No salt! (the stock must be neutral in order to be suitable for other preparations)
Bring the water to the boil and then add all the ingredients. When it starts boiling again, lower the heat and simmer for half an hour.
The broth, once filtered, lends itself to all preparations, especially soups and curries. It can also be served as an accompaniment, with its vegetables. In this case, before serving, add salt and pepper and sprinkle with chopped spring onions.