Yield: 1 Servings
|8 cups||Water; (8 to 10)|
|½ cup||Celery; sliced|
|½ cup||Onion; coarsely chopped|
|2||Coriander (cilantro) roots; chopped (if unavailable use the stalks)|
|4||Kaffir lime leaves; or 1 teaspoon of lime zest|
|1 tablespoon||Ginger; julienned|
|1 pinch||Black pepper|
Bring to a rolling boil and boil for ten minutes, then reduce to a simmer and simmer for 50 minutes.
Strain through a fine seive or chinoise, then keep refridgerated in a well stoppered bottle.
Will keep refridgerated for 2-3 days or can be frozen and kept indefinately.
If you are not a vegetarian you can add a cup of chicken bones to the mix.
The resultant stock gives an excellent flavour to the rice, especially when accompanying simple chicken dishes like khao man kai (chicken and rice - a staple hawker food in Thailand). NOTES: Vegetarians in Thailand generally flavour the rice by cooking it in nam sup - vegetable stock - rather than plain water.
This imparts a richer flavour.
Muoi Khuntilanont's Kitchen
Posted to recipelu-digest Volume 01 Number 660 by "Diane Geary." <diane@...> on Jan 31, 1998