I prefer to call this an Asian flavour booster, rather than an Asian stock. Maybe it’s because of my training, but I think of stock as something with a little more clarity. However, it is ideal for providing some of those delicious Asian flavours for noodle dishes and soups.
This recipe will make up around a litre; I tend to make it in smaller batches or freeze half because I tend to have a few different flavour boosters in the fridge at once. But I find this recipe brilliant for winter soups. which I’ll add at the bottom of this post.
When the process is done, it should be looking like this.
Then you’ll have to blitz it until it’s a paste-like consistency.
There you have it. Just as the EDC (The Everyday Cookbook that comes with your Thermomix), Vegetable stock 1 tbsp = about 1 stock cube. (you can, of course, use less salt, but it won’t keep as long; you can freeze it in portions though.)
Quick Asian Soup
Try using this Asian stock to make soup in your TM or on the stovetop
- 1 heaped tablespoon of Asian stock
- 1 small tin of coconut milk or cream
- 1 sweet potato chopped
- and a tin of water if too thick.
Thermomix Method: Place all the ingredients in your Thermomix and cook for 20 mins/98 or 100c/20 mins. Pop the basket on top to stop any splashing.
Stovetop method: Place all the ingredients into a pot on the stove and cook until the sweet potato is tender. Use a stick blender to blitz.
You can use other veggies, too; the above recipe will only give you one or two serves depending on the size of your sweet potato. Just adjust the quantities for the amount you want.
I love this soup on a cold winter’s day with a chunk of crusty sourdough bread.
Want to know more?
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Bec’s Asian Stock
5 stars tells us you love the recipebecs-table.com.au
- 1 Thermomix or Food Processor
- 3 lemongrass big thick ones chopped up a bit
- 70 g ginger I don’t peel this if its young ginger
- 20 g galangal
- 40 g fresh turmeric likewise I don’t peel this if it’s fresh looking either
- 2 or 3 carrots
- 4 Kaffir lime leaves
- 5 cloves or a couple of the little round ones as above
- 2 chilli’s seeds in or out you are the judge. Mine are in.
- 250 g celery
- 3 golden shallots or red or an onion
- 150 g rock salt. The salt is there as flavour and to preserve. freeze your stock in portions
- 1 Tbsp peanut oil
- Chop and peel all the veg and place everything in a pot on the stove. Chop all the hard veg very small to help it cook faster.
- Add the oil and you’ll need to add some water, about a cup so that the vegetables can cook and steam through; this will also speed up the process. Stir in the salt then pop a lid on the pot to help prevent the ingredients sticking to the bottom and stir it once and a while.
- Once everything is thoroughly cooked through, soft and a little mushy, you can then transfer the mix into a food processor or use a stick blender to turn it into a paste. If you need to reduce the liquid a bit cook it off a little more or if it's too thick add a bit more water.
- Chop and peel all the veg and place everything in the TM bowl, (with all the woody items in first and the rest piled on top) chop on speed 7 for 5 seconds; you may need to scrape down the sides at this stage and go again for another 5 seconds due to the toughness of some of the roots.
- Add the oil and the salt, place the simmering basket on top of the lid, then cook 20 mins/Varoma/speed 2. Warning this is quite a heady mix so make sure you have the windows open to make your neighbours jealous. 😉
- Put your MC in place. Upside down is best for TM31, so it doesn’t get hot and burn your fingers, slowly turn the dial to 6 after a few seconds you can move up to speed 10. If you find the mix is dry and you have an airlock under the stock, add 100ml of water and stir it with your spatula. Be careful it is quite hot. Repeat the mixing, and you’re done. Now you have about 1 litre of the best of Asian flavours. I love it.