Thai Vegetable Stock Recipe

• 2 large Onions (quartered)
• 4 large Fresh Red Chilies
• 8 oz Carrots (halved)
• ½ small White Cabbage (halved)
• 1 small Celery Head, including leaves (chopped)
• 2 oz Fresh Coriander (leaves, stalks & roots)
• 1 oz Basil (leaves & stalks)
• ½ head Chinese Leaves (chopped)
• ½ Radish (peeled)
• 25 Black Peppercorns
• ½ tsp Salt
• 1 tsp Palm Sugar
• 3½ glass Water

• Take a heavy bottomed saucepan and put all the ingredients in it, along with water.
• Place the pan on high flame and bring the ingredients to boil.
• Reduce the flame to simmer, cover with a lid and cook for around 30- 40 minutes, to let the ingredients become tender.
• When the vegetables are soft, remove the lid and boil for 10 minutes.
• Serve hot.