Asian Broth - How to make a Basic Asian Broth?
How to make a basic Asian broth for soups and stews.
Servings: 5 cups
Ingredients
- Water - 10 cups
- Lemon Grass - 3 stalks outer husk removed, cleaned and chopped coarse
- Kafir Lime Leaves - 15 washed. You may use the zest of 1 large Lime in case kafir leaves are not available.
- Galangal - 1 large piece chopped coarse. You may use ginger to substitute galangal
- Garlic - 2 pods large chopped coarse
- Shitake mushrooms dry - 5 large. You 8-10 fresh shitake or any variety, in case dry is not handy.
- Soy Sauce - 1 tsp
- Red Chillies dry - 2 chopped coarse
- Star Anise - 2
- Brown Sugar - 2 tbsp or less to taste
- Salt to taste
Instructions
- Take a large stock pot.
- Add water and all the other ingredients to it.
- Bring it to a boil and then reduce the flame to medium.
- Simmer it for 20-25 minutes till the broth is reduced to half or 5 cups. Switch off the flame and Asian Broth is ready.
Use
- You get a stock or broth which is deep in flavors. It can be used as is when required or can be diluted further. In that case, adjust salt, soy sauce and sugar to personal preference.
- This makes an excellent base for a noodle soup.
- This is a great base for a clear vegetable broth. Place some thinly sliced vegetables like mushrooms, beans, carrots, sugar snaps, broccoli, peas, baby corn, spinach in a bowl and pour boiling hot broth on top for a scrumptious soup.
- You may make a noodle and vegetable soup with it.
- You may add firm tofu and sea weed to it.
- You may drink it as is.
Storage
- You may cool it down and store it in refrigerator as is.
- You may store it with all the ingredients or strain it through a sieve and store clear broth for further use.