Yield: 4 cups
Measure | Ingredient |
---|---|
4 \N | Stalks lemongrass dried outer leaves removed |
\N \N | Cut into 3\" lengths |
1 \N | Yellow onion, thinly sliced |
8 \N | Thin slices ginger |
10 \N | 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