Asian Vegetable Stock

Asian Vegetable Stock

  • Prep: 15 min
  • Cook Time: 45 min
  • Total: 1 hr
  • Serving: Makes about 8 cups of stock

A great stock to use when cooking Asian fare; this stock will make your dishes even more flavorful and authentic.


  • 1/2 cup Fresh Lemon Grass, chopped
  • 1 small Garlic Head, peeled
  • 5 slices Fresh Ginger Root
  • 2 cups Scallions, chopped
  • 1 cup Carrots, chopped
  • 1 cup Celery, chopped
  • 1 Serrano Pepper, chopped
  • 7 teaspoons Soy Sauce
  • 1 tablespoon Tamarind Paste
  • 4 large Mushrooms, sliced
  • 8 cups Water


  1. Place the chopped lemongrass, garlic, fresh ginger, chopped scallions, chopped carrots, chopped celery, chopped Serrano, soy sauce, tamarind paste, sliced mushrooms, and water into a large pot, and bring the mixture to a boil over medium-high heat.
  2. Once boiling, reduce the heat to low and simmer the mixture for 45 minutes,
  3. Strain the liquid using cheesecloth, discard any solids and then transfer the stock to a glass container. Once cool, tightly cap and store in the refrigerator until ready to use.

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