How do you make thai stock?

Answer 1

I have recipes for a thai stock, one is thicker than the other but they both begin the same way:

Roast 1 tbsp fennel seed, 2 tbsp coriander seed, 2 tbsp cumin seed, 1 tbsp cardomon pods and 1 tbsp white pepper in a dish in an oven for 5-10 minutes!

In a mortar and pestel crush 8 cloves garlic, 2 stalks lemongrass, 2 knobs ginger, 1 knob galangal, 6 shallots, 4 birds eye chilli ( i prefer it hot but if you fimnd this to much, change to regular chillies or use less birds eye ), 1 cup coriander, 2 nob fresh tumeric or 2Tbsp ground tumeric.

Place all ingredients so far in a blender with Lime juice, Fish Sauce & Palm sugar, a blob or sprinkle of each and blitz to a fine paste!

Take paste out of blender and put it in a pan with a drop of oil and cook for 2-3 mins!

Then add coconut milk and stock to make a thick stock ( 3 parts milk to one part stock )
or for a thiner stock add 3 parts stock to part milk! :)

If you do not have a mortar and pestel just crush the ingredients in the blitzer instead!
The thiner stock would be great for soups, while the thicker stock would be great over fish, chicken and in casseroles, hope i helped, :)

Answer 2

Well, it depends on what you want to cook. A good dish to prepare is sushi, if you cant cook then just order.