John Myers
Ingredients for 3 servings:
- 200 g mushrooms
- 250 g carrot(s)
- 200 g onion(s)
- 200 g shallot(s)
- 150 g leek
- 150 g celery
- 250 g fennel
- 100 g celeriac
- 4 liters of water
- 6 stalks of lemongrass
- 1 chili pepper(s), fresh, red
- 50 g ginger root
- 50 g garlic
- 10 g Timut pepper
- 20 ml olive oil
- 2 stalks of Thai basil
- 2 stalks of coriander
- 6 kaffir lime leaves
- 2 star anise
- 2 tbsp coarse sea salt
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes
vegan, also suitable as a base for Tom Kha Gai soups
Clean and halve the mushrooms. Peel, trim, and slice the carrots, onions, and shallots. Peel and roughly chop the leeks, celery, fennel, and celeriac. Wash the lemongrass stalks, shake dry, remove the tough, green outer leaves, and halve lengthwise. Deseed the chilies, peel and roughly chop the ginger and garlic, and roughly crush the peppercorns. Heat the oil in a large pot over high heat, add the prepared ingredients, and sauté for 5 minutes. Pour in the water and bring to a boil. Reduce the heat and simmer gently, uncovered, for 90 minutes. Then remove any solids from the broth with a slotted spoon. Let the broth rest until any impurities have settled to the bottom. To clarify, remove the broth from the pot with a ladle, without moving it too much, and pass it through a fine sieve or cheesecloth. Leave the very last bit of suspended solids in the pot. Store the broth in a cool place. You can also find the recipe here on my blog: https://www.vegan-cooking-with-thalija.de/bruehe
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