Asian Court-bouillon

 Asian Court-Bouillon

adapted from Desora

Court-bouillon is quick cooked broth used for poaching food. This version takes on an Asian flair.

I like to keep ginger paste and lemongrass paste on hand for when I run out or can't get fresh.

Save the left over court-bouillon to use as a stock. You may need to add water to thin it out since the court-bouillon will concentrate while simmering.

Makes about 5 cups                                                   0 WW Blue points / recipe

1 medium onion, chopped

1 carrot , chopped

1 celery stalk, chopped

2 tsp. ginger paste, or fresh ginger

1 tsp. lemongrass paste or 1 stalk lemongrass, sliced into 1/4 inch pieces

2 tsp. hot paprika

4 cups homemade chicken stock or canned broth

1 cup soy sauce

1/2 cup rice wine vinegar

2 tsp. black peppercorns

2 bay leaves

1. Combine all ingredients in a stockpot.
2. Bring the mixture to a boil and simmer for 10 minutes.
3. Strain the into a container and store in the refrigerator until ready to use.
4. Will keep in the refrigerator for about a week.

Enjoy!