Homemade Vegetable Stock

Preparation info

    • Difficulty

      Easy

Appears in

Ken Hom Cooks Thai

Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

Vegetarian cooking presents a problem when it comes to stock. In the absence of any meat, it can be difficult to prepare a truly rich stock, the foundation of any cuisine. But, of course, it is the animal fat that makes it ‘rich’, and for many people that is too high a price to pay. One of the best vegetarian stocks I have ever sampled was that of Chef Norbert Kostner, the Executive Chef of the famed Oriental Hotel in Bangkok. Although Nor