Lemon Grass Stock

Submitted by mersaydees

"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!"

 

• Ready In: 40mins
• Ingredients: 3
• Yields: 6 cups

ingredients

• 6 cups chicken stock
• 6 pieces dried galanga root
• 2 stalks lemongrass, preferably fresh

directions

1. Combine all ingredients in a medium stockpot and bring to boil over high heat.
2. Reduce heat to low and simmer 15 minutes, skimming any fat that rises to the surface.
3. Strain.

Reviews

[katrinepa2]

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:)

 

[PalatablePastime]

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

 

[MarraMamba]

Excellent. I just came across the new frozen finely chopped lemongrass which is better than dried so used that.