Source: dLife

A basic Asian vegetable stock.

Servings

1 medium onions , peeled and sliced
6 medium garlic cloves , peeled
2 medium celery stalks , chopped
2 medium carrots , peeled and sliced
1 tbsp fresh ginger root , 3 inch piece, sliced
1 lemongrass stalks , chopped (or 2 tablespoons dried)
2 tbsp coriander seeds
1 tsp black peppercorns
1 bay leaves
0.5 tsp anise seed (or 1 star anise )
9 cup water

1 Combine all of the ingredients in a large stockpot and bring them to a rapid boil. Reduce the heat and simmer, covered, for 45 minutes.
2 Strain the stock through a colander, pressing as much liquid as possible out of the vegetables. Discard the vegetables and spices.

This basic Asian vegetable stock will keep for up to 4 days refrigerated and indefinitely frozen.