Lemongrass Stock for Curries

• 4 lemongrass, stalks dried outer leaves removed, cut into 3 inch lengths
• 1 yellow onion, thinly sliced
• 8 thin sliced rounds fresh ginger
• 10 cilantro, sprigs
• 12 teaspoon salt
• 1 teaspoon coriander seed
• 6 cups cold water

1. Place all the ingredients in a medium saucepan.
2. Bring the stock to a boil, reduce the heat, and simmer, uncovered, for about 40 minutes.
3. Pour the stock through a strainer, pressing as much liquid as possible out of the vegetables.
4. Discard vegetables.

outer, yellow onion, ginger, cilantro, salt, coriander seed, cold water

Taken from www.food.com/recipe/lemongrass-stock-for-curries-440898 (may not work)