Asian Base Stock Concentrate
Homemade Asian Stock Concentrate: Rich, Flavorful Base for Soups, Stir-Fries & More.
Creating your own Asian stock concentrate at home, especially with the help of a Thermomix, is a fantastic way to add deep, authentic flavours to your cooking without relying on store-bought options filled with preservatives, artificial flavors, and other unwanted additives. This homemade concentrate is crafted purely from natural ingredients, so you can enjoy a rich, umami-packed base for soups, stir-fries, and marinades while knowing exactly what's going into your food. Not only does it taste fresher and more vibrant than commercial concentrates, but it's also a healthier, cleaner option for adding depth and complexity to your favourite Asian dishes.
I made this recipe years and years ago, and I can attribute this 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.
Use 1 or 2 tablespoons straight from the jar into stir fries, noodle dishes, anything that has that basic 'Asian' flavour profile going on. It will be a great boost to all those dishes, and rather than using the basic Cookidoo version of Veggie stock paste, this is going to do a lot more for your food!
Try it with all or any of these for starters, then get creative and see what else works:
Skinnymixer's Asian Herb Salad
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Need
- 4 cloves garlic
- 3 red chilli
- 20 Grams fresh ginger peeled
- 4-6 makrut (kaffir) lime leaves
- 4 red shallots peeled and halved
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 lemongrass stalk
- 1 Handful fresh coriander or cilantro
- 1 Handful flat leaf parsley leaves
- 1 x 400 Gram tinned, diced tomatoes
- 1 capsicum/bell pepper red, roughly chopped
- 2 Teaspoons peppercorns
- 180 Grams pink salt flakes BUY
- 30 Grams fresh lime juice
Do
- 1
Place garlic, chillies, ginger, lime leaves, shallots and EVOO into Thermomix bowl and chop 4 sec/speed 6.
- 2
Saute 5 min/Varoma/speed 2/spatter guard.
- 3
Add remaining ingredients and cook 30 min/100°C/speed 3.
- 4
Remove lemon grass stalk, add the lime juice and puree 30 sec/speed 10 or until well blended. This is quite liquid as opposed to being a paste.
- 5
Store in sterilised jars in fridge until use. This will keep up to 6 months without any problem.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
