- lemongrass (husks, tops, and root scraps from 10# batch)
- 3 onions (medium sized, rough chop)
- 2 carrots (medium sized, rough chop)
- ½ stalk celery (rough chop)
- 12 bay leaves
- 2 Tablespoons peppercorns
- 10 Thai Bird chilies
- 3 gallons water (cold)
- ¼ bunch cilantro
- Combine in stock pot and bring to boil.
- As soon as stock boils, lower heat and simmer 'ill vegs become soft, about 1 hour.
- Strain and cool. Voila! Lemongrass stock.