Shared by Ori Menashe
Super Stock (Chicken Stock With Turmeric and Lime Leaf)Yield: Makes about 2 quarts
This recipe was shared by Ori Menashe. Read more about his family in "Ori Menashe’s Grandmother Left a Legacy of Cooks" and try his recipes for Peshalo (Soup With Fresh-Cut Noodles) and Beef Cheek Tagine.
- 2 quarts Vegetable Stock
- 3 ½-inch piece fresh ginger, peeled and julienned
- 8 makrut lime leaves, julienned
- 15 cilantro stems
- 2 fresh bay leaves, julienned, or 1 dry bay leaf, crumbled
- 5 garlic cloves, smashed
- 1 Fresno chile, halved lengthwise
- 1 tablespoon plus 2 teaspoons fish sauce
In a large stockpot, bring the vegetable stock to a boil. Add the ginger, lime leaves, cilantro, bay leaves, garlic, chile, and fish sauce, then remove from the heat and let steep, uncovered, for 30 minutes.
Using an extra-fine-mesh strainer or chinois, strain the stock into an airtight container or containers.
Discard the solids. Use immediately or let the stock cool to room temperature, cover tightly, and refrigerate for up to 5 days or freeze for up to 3 months.
Reprinted with permission from Bavel: Modern Recipes Inspired by the Middle East by Ori Menashe, Genevieve Gergis and Lesley Suter, copyright © 2021. Published by Ten Speed Press, an imprint of Penguin Random House.