Hello Readers,

Today I am so excited to have Eden from The Road to the Good Life hosting our Tasty Tuesday! Eden is our second guest blogger of the month & boy does she have a delicious recipe for all of you! Her blog mainly talks about her home {she also lives in the beautiful city of San Francisco}, Food, including thai cuisine, yum!, family and fashion. Her blog focuses on living your life to the fullest, with less stuff and more memories! Be sure to check out her amazing blog when your done drooling over this recipe!! 🙂




When I’m asked to describe what Thai cuisine tastes like, I always tell people to envision an orchestra of flavors playing in your mouth. The different sections are Sweet, Salty, Sour, Spicy, and Bitter or Earthy; the perfect Thai meal balances all five sensations. Because developing rich, complex flavors in Thai dishes takes time, for weeknight meals, I “cheat” by starting with a flavorful broth.


A homemade broth is crucial for vegetarian or vegan Thai dishes; there are few commercially available vegan broths with robust flavor. And, as most Thai sauces are high in sodium, you don’t want to use salted stock in your soups or curries. The resulting dish may be too salty and you’ll have few options available to balance the flavor profile.


The main earthy flavor in vegan sauces and broths comes from mushrooms. And, not just any mushroom, species with strong nutty, earthy flavors. Skip your button or white mushrooms. Enoki and Oyster should also be avoided, as they’re both mild in flavor. In a pinch, I’ve substituted Portabellas, Shiitakes, Porcinis, Morels, and King Trumpets for the Brown Beech, White Beech, and Hen of the Woods.


The other ingredients that contribute to the earthiness and pepperiness of the broth are the Galangal and Curry leaves. You can find Galangal fresh, pickled, or dried. If you’re using fresh or pickled, follow the recipe as is. If you’re using dried Galangal, you’ll be adding it (roughly 8 to 10 slices) when you transfer the roasted vegetables to your stockpot and add the Kaffir Lime leaves and Curry leaves.


I typically make my broths over the course of two evenings, roasting the vegetables and simmering the broth one night and straining the broth into containers the second night. Depending on your knife skills, you’re looking at about 10 to 15 minutes of prep, washing and chopping vegetables. Once the vegetables are chopped, put them in a roasting pan or two, and coat them in olive oil. Pop them in an oven preheated to 450 degrees for about 45 minutes to an hour, checking periodically to make sure the vegetables are browning and not burning. If you burn the vegetables, don’t deglaze the pan. You don’t want the delicate flavors of Lemongrass and Kaffir Lime leaves masked by smoke.


When the broth is finished simmering, I’ll divide into various sized containers. Depending on what dishes I’ll be using my broth in, I’ll freeze the broth in half-pint (stir-fries), pint (curry for two people), and quart (soup) containers. Four quarts typically lasts in our household about two months.


Recipe Type: Broth
Cuisine: Thai
Author: Ashleigh Nicole
Serves: 4 quarts
  • 6 small Spring Onions, washed, halved, and cut into 2- inch sections (3 medium onions, washed, but not peeled, and quartered)
  • 1 pound medium Carrots, washed, but not peeled, cut into 1-inch sections
  • 3 stalks Lemongrass, washed, but not peeled, bruised, and cut into 1-inch sections
  • 1 package (100 g) Bunashimeji (Brown Beech) Mushrooms, ends trimmed and mushrooms pulled apart
  • 1 package (100 g) Bunapi (White Beech) Mushrooms, ends trimmed and mushrooms pulled apart
  • 1 package Maitake (Hen of the Woods), ends trimmed and mushrooms separated
  • 4 to 6 Tablespoons Olive Oil, enough to coat the vegetables
  • 2 cups Water, plus 4.5 quarts water, or enough to cover
  • 1.5-inch Galangal, peeled and cut into 1/4”-inch pieces
  • 20 (2 ounces) fresh Kaffir Lime leaves, washed
  • 2 ounces fresh Curry leaves, washed
  1. Preheat oven to 450 degrees.
  2. Toss Spring onions, Carrots, Lemongrass, Galangal, and Mushrooms with Olive oil.
  3. Spread in one to two heavy-bottomed roasting pans. Leave uncovered.
  4. Place roasting pan into preheated oven. Roast until vegetables are well browned, about 45 minutes to an hour. Check periodically to ensure vegetables are not burning and stir. Remove any browned vegetables that are at risk of burning.
  5. When thoroughly browned, remove from the oven and scrape vegetables into an 8-quart pot over medium heat. Cover with 3.5 quarts of water.
  6. Pour 2 cups of water into the roasting pan and scrape the bottom of the pan with wooden spoon to dissolve juices adhering to the bottom of the pan.
  7. When pan juices have released, pour into 8-quart stockpot.
  8. Add Kaffir Lime leaves and Curry leaves. If not covered by water, add more slowly until just covered.
  9. Cover and bring water to a boil (approximately 20 to 30 minutes).
  10. Reduce heat until low enough to maintain a simmer. Cook the broth, uncovered for 1 to 3 hours.
  11. When done, let cool to room temperature (or overnight in refrigerator). Pour broth through colander or fine mesh strainer into containers.






Eden is a third-generation Californian, who believes the best place to swap stories is over a shared meal. She lives in San Francisco, California, sharing a Railroad flat with her husband, two-year-old daughter, and Maine Coon cat. She is the founder and editor-in-chief of the lifestyle blog The Road to The Good Life, a blog about appreciating and enhancing your life by being grateful for the “haves” instead of lingering on the “wants.” She has ghost written a Thai cookbook and had her food photography published in The National Culinary Review. Currently she teaches an Introduction to Thai Flavors eCourse as well as hosts a supper club in San Francisco. BLOG eCourse Facebook Page

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