Thai-Style Coconut Stock

By Mark Bittman

Thai-Style Coconut Stock
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Maeve Sheridan.
Total Time
15 minutes
Rating
4(76)
Comments
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Here’s the problem with homemade stock: It’s so good that it doesn’t last long. What’s needed is something you can produce more or less on the spot.

Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes.

This recipe is meant to be fast, so by ‘‘simmer,’’ I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you’re ready to turn them into full-fledged soups.

Featured in: Simple Stocks for Soup on the Fly

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Ingredients

Yield:About 6 cups of stock
  • 4cups coconut milk
  • 1tablespoon fish sauce (or to taste)
  • Juice of 1 lime
  • Ginger chunks (you can leave the skin on)
  • 1chile
  • Garlic
  • 1stalk lemongrass (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

37 calories; 4 grams fat; 3 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 31 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine 4 cups coconut milk, 2 cups water, 1 tablespoon fish sauce (or to taste), the juice of a lime and some chunks of ginger (you can leave the skin on), chile, garlic and lemongrass (if you can find it).

  2. Step 2

    Bring to a boil, simmer and strain.

Tip
  • Indian-style: Sauté a chopped onion in oil until deeply browned, then add 2 tablespoons curry powder and cook, stirring, until fragrant. Add the coconut milk, water and ginger. After simmering, take out the ginger (no need to strain it unless you don’t want the onion).

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Ratings

4 out of 5
76 user ratings
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Comments

Dorothy Greco

Maybe coconut aminos?

Bill T

If you check out Vietnamese stores many carry something like a vegetarian fish sauce with the same pungent aroma and taste. I'm sorry that I don't recall the name.

Deb

Lovely, simple. Missed my fish sauce tho, so added just a tablespoon..

ncmr

Repeat: Can it be frozen?

Fxl Shultz

How long can this stock be refrigerated? Can it be frozen?

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