Title: Lemongrass Stock
Categories: Meat Check
Yield: 4 Cups

4		Stalks lemongrass dried outer leaves removed
		Cut into 3" lengths
1		Yellow onion, thinly sliced
8		Thin slices ginger
10		Sprigs cilantro
1/2	ts	Salt
1	ts	Coriander seeds
6	c	Cold water

In a stockpot, combine all the ingredients. Bring to a boil, reduce heat to a simmer and cook uncovered for about 40 minutes. Pour the stock through a strainer, pressing as much liquid as possible from the vegetables before discarding them.

Fine Cooking April-May 1995

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