Lemongrass Stock for Curries

Ingredients

• 4 lemongrass
• stalks dried outer leaves removed
• cut into 3 inch lengths
• 1 yellow onion
• thinly sliced
• 8 thin sliced rounds fresh ginger
• 10 cilantro
• sprigs
• 12 teaspoon salt
• 1 teaspoon coriander seed
• 6 cups cold water

Instructions

1. Place all the ingredients in a medium saucepan.
2. Bring the stock to a boil, reduce the heat, and simmer, uncovered, for about 40 minutes.
3. Pour the stock through a strainer, pressing as much liquid as possible out of the vegetables.
4. Discard vegetables.