1. Break the lemon grass to release its flavor and place
in a large saucepan with 2 liters of cold water and all the
remaining ingredients.
2. Bring to the boil, skimming away surface scum using a
large, flat ladle. Reduce the heat, cover and simmer for 45 minutes.
Leave to cool slightly.
3.
Line a sieve with clean muslin and place over a large bowl. Ladle
stock through sieve and discard vegetables. Cover and store in the
refrigerator for up to 3 days or freeze for up to 3 months.
