Asian Base Stock Concentrate


I can attribute this next idea to a Sydney Thermomix consultant who separates her ‘stock options’(don’t you love it?) into Red, Green and Other…This is quite spicy but for a mild version, reduce or completely leave out the chillies.

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  • 4 cloves of garlic
  • 3 dried or fresh Red Chillie(s)
  • 2 - 3 kaffir lime leaves
  • 2 onions, peeled and halved
  • 50 Grams oil
  • 1 lemongrass stalk
  • 1 Handful coriander leaves
  • 1 Handful italian parsley leaves
  • 600 Grams tomatoes, chopped
  • 1 red capsicum, roughly chopped
  • 180 Grams Himalayan salt
  • A few Dulse leaves (sea vegetable, available at Health Food Stores)



Place garlic, chillies, lime leaves, onion and oil into Thermomix bowl and chop for 4 seconds on speed 6.


Saute for 5 minutes at Varoma temperature on speed 2.


Add remaining ingredinets and cook for 30 minutes at 100°C on speed 3.


Remove lemon grass stalk before pureeing by bringing speed up slowly to speed 9 until well blended. This is quite liquid as opposed to being a paste.


Store in sterilised jars in fridge until use. This should keep up to 6 months without any problem.

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