This vegetable stock is used extensively in Chef Sinchai’s recipes. It is best when made fresh daily, but can be refrigerated for 2-3 days, or even frozen. Caution should be used if refrigerating it, as it is prone to absorbing other flavours from the refrigerator.
Chef Sinchai, the head chef of Chiva-Som, says the foundation for producing healthy tasting food is using a good stock. He also let us in on a tip and said he often uses stock instead of oil when cooking steak as a way to reduce the fat content.
Makes 1 litre.
Vegetable Stock Ingredients
- 2 Tomatoes
- ½ White cabbages (preferably Chinese cabbage)
- 4 Coriander root
- 4 Spring onion
- 1 Medium carrot
- 1 Medium onion
- 1 White radish
- 1 Sweet corn
- 2L Water
Combine all ingredients together in the stock, bring to a boil, and simmer for at least 1 hr.
Strain and discard the vegetables.