Vegetable stock is the ideal base for dozens of Thai recipes. It takes only a little time to prepare and will keep for up to 6 days in the refrigerator.
5 liters of water
2 onions, chopped
1 carrot, thinly sliced
1 turnip, thinly sliced
2 coriander roots, chopped
2 kaffir leaves
2 celery stalks, chopped
1 tablespoon fresh ginger, finely sliced
10 peppercorns of sichuan pepper
2 bay leaves
No salt! (taste must be neutral in order to be suitable for other preparations)
In a large saucepan, sweat carrots, onions and turnips in 2 tablespoons of oil. Add coriander, kaffir leaves, celery, ginger, pepper, cloves and bay leaves. Cook for about 2 minutes.
Add water and bring to a boil. When the mixture boils, reduce the temperature. Cook over very low heat for half an hour.
The broth, once filtered, lends itself to all preparations and in particular soups and curries.
It can also be served with its vegetables. In this case, before serving, add salt and pepper and sprinkle with chopped spring onion.