lemongrass stock
- Categories
- Soup/stew
- Yield
- 4 cups
| Measure | Ingredient |
|---|---|
| 4 | Stalks lemongrass dried outer leaves removed |
| Cut into 3" lengths | |
| 1 | Yellow onion, thinly sliced |
| 8 | Thin slices ginger |
| 10 | Sprigs cilantro |
| ½ teaspoon | Salt |
| 1 teaspoon | Coriander seeds |
| 6 cups | Cold water |
In a stockpot, combine all the ingredients. Bring to a boil, reduce heat to a simmer and cook uncovered for about 40 minutes. Pour the stock through a strainer, pressing as much liquid as possible from the vegetables before discarding them.
Fine Cooking April-May 1995
Submitted By DIANE LAZARUS On 04-22-95
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