Chiva-Som Head Chef Sinchai Srivipa’s Multi-Purpose Vegetable Stock

vegetable stock
Sinchai Srivipa

Chiva-Som Head Chef

Aug 17, 2023

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

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
vegetable stock


Combine all ingredients together in the stock, bring to a boil, and simmer for at least 1 hr.

Strain and discard the vegetables.

Read our travel story on Chiva-Som


By Sinchai Srivipa

Chiva-Som Head Chef

Chef Sinchai is the Head Chef of Chiva-Som in Hua Hin, Thailand. He started his culinary career path in 1989, when he received a Scholarship from the Royal Orchid Sheraton Hotel Bangkok, Thailand as an apprentice in the kitchen, later becoming part of their highly respected team. Following his dream to master his profession, he left Thailand and worked as a chef in restaurants all over the World. He joined Chiva-Som in 2009 as a sous chef. Since joining the talented team at Chiva-Som, he has participated in a number of high profile events hosted by world famous restaurants such as Mosimann’s in London in 2010, after which he flew to New York for Spa Finder Marketing activities in that same year. He was part of Louis Vuitton’s ‘Catwalk to Closet’ 2011 Event in London. With his significant contribution to Chiva-Som, he was seconded to be the personal chef to the royal family of Jordan and Chef de Cuisine for the Royal Palace’s kitchen at the Royal Hashemite Court, Amman Jordan for 2 years from 2013-2015.



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