Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Asian Soup Stock Concentrate

Posted by Bee & John on October 10, 2014 at 2:05 AM

Well... it's our first week into our 5:2 diet (info at the bottom of the page)... time will tell how long we continue it... but the first two fast days were fine for me!  I was very surprised that while I WAS'T eating.... I spent an inordinate amount of time talking about food and looking up recipes LOL

One recipe that caught my eye was an asian broth with poached chicken... looked amazing (and I was hungry so I was already imagining the taste.

So... with no food to occupy my mind and fingers, it occured to me that if I make the asian stock EVERY week it would be a pain to make.... MAYBE I could try to do a stock concentrate similar to the Vegetable or Meat ones in the cookbook that comes along with the Thermomix.... so off I went.

Basically... the vegetable or meat stock conenctrate consists of some herbs, 850g of stuff, 150g of salt and a tablespoon of oil.  With that in mind I tried a few variations of the stock, arriving - finally - at this VERY basic, but DELICIOUS one.  Feel free to increase or decrease any of the ingredients - but - it is fairly strong, without being OVERLY strong now.  Try it as it is first and you can always change it.

NOTE: the ration MUST stay 850g of total "stuff" to 150g of salt for it to a) work and b) keep in the fridge for a few months.

DON"T PANIC..... normally people look at the amount of salt and throw their arms up in the air.  the resulting concentrate will make about 30 litres of stock... and 150g of salt will mean that you only have 1 teaspoon of salt per LITRE of stock... um... if you look at your packets of cup-a-soup or the Campbell's tetra brick of stock, you'll find 3-5 times that!!

So - how to use it??


  • 1/2-1 teaspoon in a mug of hot water for a quick broth - your very own Cup-A-Soup!!!
  • 1/2-1 TABLEspoon in a litre to make up a soup for a base for an asian style soup
    • eg: put some chopped spring onions, cook come rice noodles  in it and then add some slivers of chicken and/or beef for a quick Vietnamese Pho
    • cook some wontons in it
  • add a teaspoon to your onions when you are sauteeing them, not only before a stir fry, but just if you are having sauteed onions with a BBQ or hamburgers
  • add as a flavour for stir-fry sauce
  • add a teaspoon to the water you are cooking your rice in for yummily flavoured rice
  • Poach your chicken breast in diluted stock (1 tablespoon per litre of water) - anything actually - even noodles would taste yummy.
  • Speaking of noodles, if you are soaking your asian noodles in hot water wating to put it into a stir fry, add a teaspoon or two of the concentrate to the water it is soaking in!
  • add a teaspoon to the coconut milk/water mix when you are making Quirky Jo's Steamed Fried Rice
I'd love to hear what you have found to cook it or how you have used it!!

"yeah, yeah... but what about the RECIPE" I hear you cry?  Here it is!

Asian Soup Stock Concentrate

  • 150g of Rock Salt
  • 2 whole Star Anise
  • 1 heaped teaspoon of Peppercorns (I used a mix, but any colour peppercorns you have are fine) 
  • 1-2 cinamon sticks (only 1 if you have cassia cinnamon, 2 if you have the dutch cinnamon.  You'll know the difference - dutch cinnamon sticks are crumbly, cassia is very hard)
  • 250g carrot & celery mix ( it's about 1 long celery stalk plus 1 med/large carrot) chopped into 2cm pieces
  • 30g of Ginger root - chopped into 1-2cm pieces
  • 30g of garlic cloves
  • 600g water

  • Add the dry ingredients and grind on speed 9 for 30 seconds (I tried not grinding the spices but it just wasn't the same flavour)
  • add the garlic and ginger, chop on speed 7 for 7 seconds
  • add the celery and carrot, chop on speed 7 for 10 seconds
  • Scrape down the sides
  • Add the water
  • cook on varoma temperature (with no MC, put the Simmer Basket on top) for 20 minutes
  • CAREFULLY - with the MC in place (but your hands nowhere near it) bring the speed up to speed 10 and blend for 1 minute
  • Pour into sterilised jars and keep in the fridge for several months

  • add some fresh herbs like coriander, parsley and/or a bay leaf.  I wanted it to be as simple as possible - the basic recipe works for me, but see how you go.
  • Just as a matter of interest... I tried to make a concentrated Pumpkin Soup recipe... ugh!  disaster - don't try it!  

So... what's my interest in 5:2 all about? Well, you know how it happens that you hear about something and then again from someone else... then AGAIN... and you start to think about it a bit more seriously? That happened recently and one thing led to another - I watched the show (now 2 years old) which started it all - amazing! there's even a fair aritcle, but I would suggest you read it after watching the show. Show? Yup, it's an hour - but if you haven't heard about 5:2 before, it is going the be the best hour you spend this week! (year?)


Show is here


Article here

Categories: Easy Specialties, Basics, Soups