Lemongrass Stock for Curries

Sharon123's Note:

This superb stock has a zesty flavor that cuts through the richness of coconut milk and adds an extra dimension to curries. A simple recipe, it makes enough stock for two curries. You can use half and freeze the rest. Adapted from Fields of Greens cookbook. Enjoy!

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Yield: 1 quart, ...

• 4 lemongrass, stalks dried outer leaves removed, cut into 3 inch lengths
• 1 yellow onion, thinly sliced
• 8 thin sliced rounds fresh ginger
• 10 cilantro, sprigs
• 1/2 teaspoon salt
• 1 teaspoon coriander seed
• 6 cups cold water

Directions:

1. Place all the ingredients in a medium saucepan.
2. Bring the stock to a boil, reduce the heat, and simmer, uncovered, for about 40 minutes.
3. Pour the stock through a strainer, pressing as much liquid as possible out of the vegetables.
4. Discard vegetables.