Stock for cooking thai rice

Yield: 1 Servings

Measure Ingredient
8 \N -(up to)
10 cups Water
½ cup Celery; sliced
½ cup Onion; coarsely chopped
2 \N Coriander (cilantro) roots; chopped (if unavailable use the stalks)
4 \N Kaffir lime leaves -or-
1 teaspoon Lime zest
1 tablespoon Ginger; julienned
1 pinch Salt
1 pinch Black pepper

From: "Colonel I.F.K. Philpott" <colonel@...> Date: Mon, 19 Aug 1996 07:39:38 -0700 Vegetarians in Thailand generally flavour the rice by cooking it in nam sup ~ vegetable stock - rather than plain water.

This imparts a richer flavour.

METHOD: 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.

Variation: 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).


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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