Lemongrass stock

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

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