Yield: 4 cups
|Stalks lemongrass dried outer leaves removed
|Cut into 3\" lengths
|Yellow onion, thinly sliced
|Thin slices ginger
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