Here’s the problem with homemade stock: It’s so good that it doesn’t last long. What’s needed is something you can produce more or less on the spot.

Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes.

This recipe is meant to be fast, so by ‘‘simmer,’’ I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you’re ready to turn them into full-fledged soups.

Ingredients

  • 4 cups coconut milk
  • 1 tablespoon fish sauce (or to taste)
  • Juice of 1 lime
  • Ginger chunks (you can leave the skin on)
  • 1 chile
  • Garlic
  • 1 stalk lemongrass (optional)
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      36 calories; 3 grams fat; 3 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 30 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 6 cups of stock

Preparation

  1. Combine 4 cups coconut milk, 2 cups water, 1 tablespoon fish sauce (or to taste), the juice of a lime and some chunks of ginger (you can leave the skin on), chile, garlic and lemongrass (if you can find it).
  2. Bring to a boil, simmer and strain.
  • Indian-style: Sauté a chopped onion in oil until deeply browned, then add 2 tablespoons curry powder and cook, stirring, until fragrant. Add the coconut milk, water and ginger. After simmering, take out the ginger (no need to strain it unless you don’t want the onion).

15 minutes

Dining and Cooking