Lemongrass stock
4 cups
Ingredients
| Quantity | 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 |
Directions
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