This recipe you truly must measure with your heart. I know this sounds daunting for some people and even I was a little intimidated making it the first time, however, you must listen to your tastebuds. Get familiar with recognizing the garlicky or lemongrass flavors, and the golden rule is you can always add more but you cannot take out! I strongly encourage you to taste and taste and taste again to get the flavor you want. And from there you’ll be able to make so many delicious creations with this stock from egg drop or wonton soup to super yummy poached shrimp. Of course, this is another recipe inspired by my momma. Her favorite dishes to cook are always Asian, and this stock is so comforting yet so refreshing to eat. I had a Ratatouille moment when she first made this for me because there was so much depth of fresh flavors, so naturally I had to add Pepitos Chilitos De Arbol to spice up our lives a little more! This recipe has range no matter what time of year it is, because you will find so much comfort making this.
White onion
Carrots
Celery
Garlic cloves, smashed
Lemongrass
Ginger
Soy sauce
Fish sauce
Cilantro stems
Pepitos Chilitos De Arbol
Shrimp Shells
– To a large stock pot or Dutch oven add white onion, carrots, celery, garlic cloves, lemongrass, and ginger. Add 6 cups of water or more depending on how much stock you’re making.
– Add Pepitos Chilitos De Arbol, soy sauce, fish sauce, and salt to taste. Bring to a simmer and cook for about 1 hour. Add the cilantro stems the last 10 minutes.
– Add the shrimp shells and cook them in the broth for no more than 10 minutes.
– Remove the shells from the stock.
– Strain out the broth through a fine mesh sieve and cheesecloth. Store for up to 4-3 days in your fridge and up to 6 months in your freezer!