Serves: 5
Total Calories: 269
Yield: 1 gallon

1 pound fresh ginger cut into 1 inch pieces
1 pound fresh lemongrass cut into 1 inch pieces
1/2 pound fresh galangal, cut into 1 inch pieces
6 stalks celery cut into 1 inch pieces
3 yellow onions peeled and cut into 1 inch pieces
3 tomatoes cut into 1 inch pieces
3 carrots scrubbed and cut into 1 inch pieces
1 head garlic halved
5 kaffir lime leaves

Put all the ingredients in a large soup pot. Add water until it covers the ingredients by about 2 inches. Bring to a boil over high heat. Cover, decrease the heat to low, and simmer for 30 minutes. Pour the broth through a fine-mesh strainer before using.

Stored in a sealed container, Asian Broth will keep for 7 to 10 days in the refrigerator and 6 months in the freezer.

Note: Vegetable broth (preferably homemade, page 28) can be used instead of water when a stronger flavor is desired.

Nutritional Facts:

Serves: 5
Total Calories: 269
Calories from Fat: 0

More Recipes from the Bravo Cookbook:
Steaming Vegetables
Cooking Rice
Cooking in Dry Pots and Pans
Preparing Dried Legumes for Cooking
Roasting Garlic
Roasting Peppers
Toasting Nuts and Seeds
Blanching Herbs
Juicing Fruits and Vegetables without a Juicer
Cutting Corn Kernels from the Cob
Cleaning and Using Leeks
Vegetable Broth
Asian Broth
Cooked Garbanzo Beans
Polenta Crusts or Croutons
Tamale Dough
Nutty Dough
Coconut Vanilla Granola