Why you should make this Thai stock recipe

 

This stock is the secret to creating the best Thai dishes outside of Phuket. Make it and freeze it in portions, it doesn't have soy, fish sauce or salt, or even much chilli, these you add later to your recipe. This stock is for Tom Yun Soup, but it will improve the taste of Thai recipes beyond what ever you have had before...

So in a large saucepan add two chicken stock pots, three chopped lemon grass stalks that you have also bashed, three cloves of garlic, five lime leafs, the juice of a lime or lemon, three whole chillies, one onion or two shallots. Next add about three inches of roughly chopped ginger (galangal if you can find it) and all the leafs and stalks from two coriander plants.

Set the stock to simmer for about forty minutes then strain the stock away from the vegetation which you discard. 

What you have left is a flavour stock bomb. When you taste it your mouth will explode.