Lemon Grass Stock
Elevate your culinary creations with this aromatic Lemon Grass Stock, a versatile and flavorful base perfect for soups, stews, and curries. Infused with the bright, citrusy notes of fresh lemongrass and layered with ginger, garlic, and optional kaffir lime leaves for an exotic twist, this homemade stock is a fragrant foundation for countless dishes. Combined with hearty vegetables like carrots, celery, and onions, and gently seasoned with black peppercorns and salt, this stock brings depth and complexity to your cooking. Quick and easy to prepare in just 10 minutes, followed by a slow simmer for ultimate flavor extraction, this recipe is an essential addition to your culinary arsenal. Make a batch, refrigerate, or freeze to have this refreshing, herbaceous stock ready whenever inspiration strikes!
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Recipe Information
Ingredients
- 3 pieces Fresh lemongrass stalks
- 2 inches Fresh ginger
- 4 pieces Garlic cloves
- 4 pieces Kaffir lime leaves (optional)
- 2 medium Carrots
- 2 pieces Celery stalks
- 1 large Onion
- 8 cups Water
- 1 teaspoon Salt
- 1 teaspoon Whole black peppercorns
Instructions
Trim the lemongrass stalks by cutting off the tough root end and removing the dry outer layers. Gently bruise the stalks by using the back of a knife to release their flavor, then cut them into 2-inch pieces.
Peel and slice the ginger into thin rounds. Lightly smash the garlic cloves to release their aroma, but leave them intact with the skin on.
Peel and roughly chop the carrots and onion. Slice the celery into large chunks.
In a large stockpot, combine the lemongrass, ginger, garlic, carrots, celery, onion, and, if using, the kaffir lime leaves.
Add the water, salt, and whole black peppercorns to the pot. Bring the mixture to a boil over medium-high heat.
Once the stock begins to boil, reduce the heat to low and simmer uncovered for 45 minutes. Skim off any foam or impurities that rise to the surface as needed.
After simmering, strain the stock through a fine-mesh sieve or cheesecloth into a large bowl, discarding the solids.
Let the stock cool completely before transferring it to airtight containers. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Use this fragrant lemongrass stock as a base for soups, stews, curries, or any dish that could benefit from its delicate citrus aroma.
Nutrition Facts
Calories |
397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2597 mg | 113% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 17.6 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2590 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
