Thai•healthy
Thai Vegetable Stock
Light, vegan, and full of Thai flavor, this easy Thai vegetable stock is the perfect base for soups, curries, and stir-fries—ready in under an hour.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large onions, quartered
- 2 large carrots, cut into chunks
- 3 celery stalks, cut into pieces
- 1 medium daikon, peeled and sliced (about ½ pound)
- 7–8 cilantro roots (or ½ cup cilantro stems)
- 1 tablespoon coriander seeds
- 1 tablespoon white peppercorns
- 1 tablespoon salt
- 12 cups water
Instructions
- 1
Wash and cut all vegetables into large chunks. Add everything into a large pot with 12 cups of water.
- 2
Bring to a gentle boil over medium heat, then lower to medium-low and simmer uncovered for 45–50 minutes.
- 3
Remove from heat and strain the broth through a fine mesh sieve.
- 4
Let cool completely before transferring to jars or containers.