Description
Ingredients
Scale
- 2 large onions, quartered
- 2 large carrots, cut into chunks
- 3 celery stalks, cut into pieces
- 1 medium daikon, peeled and sliced (about ½ pound)
- 7–8 cilantro roots (or ½ cup cilantro stems)
- 1 tablespoon coriander seeds
- 1 tablespoon white peppercorns
- 1 tablespoon salt
- 12 cups water
Instructions
- Prep & Combine. Wash and cut all vegetables into large chunks. Add everything into a large pot with 12 cups of water.
- Simmer. Bring to a gentle boil over medium heat, then lower to medium-low and simmer uncovered for 45–50 minutes.
- Strain. Remove from heat and strain the broth through a fine mesh sieve.
- Cool and store. Let cool completely before transferring to jars or containers.
Notes
- Don’t overboil. Keep the simmer gentle — boiling makes the broth cloudy.
- No daikon? Add extra celery or Chinese celery or a few mushroom stems for a similar body.
- Make ahead. This stock freezes beautifully — just leave space at the top of the jar for expansion.
- Cilantro Roots (or Substitutes). Fresh cilantro roots or thick stems are essential for that authentic Thai flavor. They’re often sold at Asian markets, but if you can’t find them, use the largest lower stems instead. Young parsley roots (especially in spring) make a good backup. Buy extra when you can — they freeze beautifully for future recipes!
- Add Shiitake Mushrooms. For deeper, more complex flavor, simmer your stock a little longer or toss in a few dried shiitake mushrooms. They add a natural umami boost — no meat needed!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: soup
- Method: stovetop
- Cuisine: thai