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Asian Vegetable Stock
1/2 cup Fresh Lemon Grass, chopped
1 small Garlic Head, peeled
5 slices Fresh Ginger Root
2 cups Scallions, chopped
1 cup Carrots, chopped
1 cup Celery, chopped
1 Serrano Pepper, chopped
7 teaspoons Soy Sauce
1 tablespoon Tamarind Paste
4 large Mushrooms, sliced
8 cups Water


1. Add chopped lemongrass, garlic, fresh ginger, chopped scallions, chopped carrots, chopped celery, chopped Serrano, soy sauce, tamarind paste, sliced mushrooms, and water to stockpot.

2. Bring to a gentle boil over medium heat.

3. Reduce heat to low. Simmer 45 minutes.

4. Strain the liquid through cheesecloth.

5. Discard solids.

6. Store stock in the refrigerator or freezer.

Preparation Time: Serves:
Recipe Origin: United States
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