Title: Stock for Cooking Thai Rice
Categories: Other
Yield: 1 Servings

8 -(up to)
10 c Water
1/2 c Celery; sliced
1/2 c Onion; coarsely chopped
2 Coriander (cilantro) roots;
-chopped (if unavailable use
-the stalks)
4 Kaffir lime leaves -or-
1 ts Lime zest
1 tb Ginger; julienned
1 pn Salt
1 pn Black pepper

From: "Colonel I.F.K. Philpott"

Date: Mon, 19 Aug 1996 07:39:38 -0700
Vegetarians in Thailand generally flavour the rice by cooking it in nam sup
~ vegetable stock - rather than plain water.

This imparts a richer flavour.

METHOD: Bring to a rolling boil and boil for ten minutes, then reduce to a
simmer and simmer for 50 minutes.

Strain through a fine seive or chinoise, then keep refridgerated in a well
stoppered bottle.

Will keep refridgerated for 2-3 days or can be frozen and kept
indefinately.

Variation: If you are not a vegetarian you can add a cup of chicken bones
to the mix. The resultant stock gives an excellent flavour to the rice,
especially when accompanying simple chicken dishes like khao man kai
(chicken and rice - a staple hawker food in Thailand).

CHILE-HEADS DIGEST V3 #077

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.