The vegetable stock is best fresh but it can be refrigerated for 2-3 days, or even frozen. It is prone to absorbing other flavors in the refrigerator so ensure the container is airtight.

Ingredients

　　2 red tomatoes

　　1/2 small cabbage (preferably Chinese cabbage)

　　1/2 onion

　　2 pieces Chinese celery or 1 stalk of celery

　　1 medium carrot

　　3 coriander roots

　　1 1/2 liter (2 3/4 pints/6 1/3 cups) water

　　In a large saucepan, combine all ingredients and bring to a boil. Simmer for 1 hour. Strain and discard the vegetables.

　　Reprinted with permission from Chiva-Som's Thai Spa Cuisine by Chef Paisarn Cheewinsiriwat and his Culinary Team, (C) 2005 (reprinted 2007). Editions Didier Millet PTE LTD for Chiva-Som International Health Resorts CO., LTD