Lemon Grass Stock
"From Tommy Tang's Modern Thai Cuisine. A lemon grass flavored chicken stock, if you will. Alternatively, a lemon grass "infused" chicken stock! Yeah, I like that so much better! Sign me up!"
photo by PalatablePastime
- Ready In:
- 40mins
- Ingredients:
- 3
- Yields:
-
6 cups
ingredients
- 6 cups chicken stock
- 6 pieces dried galanga root
- 2 stalks lemongrass, preferably fresh
directions
- Combine all ingredients in a medium stockpot and bring to boil over high heat.
- Reduce heat to low and simmer 15 minutes, skimming any fat that rises to the surface.
- Strain.
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Reviews
-
I used a large stalk of Lemongrass, along with a sirloin pork bone, some pea pods, pepper, onion flakes and a delicious broth for any soup beginning-healthy too:) -
This was quite nice and simple to make! I did sub ground galangal for the dried slices as I couldn't find them (must have used up- I don't use dried often) and I was right out of fresh galangal, which I usually freeze when I find it. I used this stock in a nice Thai soup (Recipe #40755) which we quite enjoyed. am sure we will use this again as we have quite a lot of chicken stock through th e autumn and winter months when we roast chicken more and save the bones to use for making home made stock, which is ever so easy. Thanks for sharing the recipe- ~Sue -
Excellent. I just came across the new frozen finely chopped lemongrass which is better than dried so used that.
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana
