Photo by manfredrichter on Pixabay
Thai Braised Mushrooms with Coconut, Lemongrass and Rice Noodles
Mushrooms simmered in coconut milk with lemongrass, garlic, chilli, palm sugar, fish sauce and served with boiled rice noodles.
- 400 g mixed mushrooms
- 150 g rice noodles
- 240 ml coconut milk
- 30 g lemongrass
- 3 cloves garlic
- 1 whole Thai red chilli
- 1 tbsp fish sauce
- 1 whole lime
- 8 g palm sugar
- 15 g fresh Thai basil
- 2 tbsp vegetable oil
- 200 ml vegetable stock
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Bring a large pot of salted water to boil. Add rice noodles and cook according to packet instructions (usually 4-5 minutes). Drain and set aside.
- Step 2
Step 2: Slice mushrooms into 5mm thick pieces. Bruise lemongrass stalks with the side of a knife and cut into 5cm pieces. Mince garlic. Slice red chilli into thin rings.
- Step 3
Step 3: Heat oil in a large heavy-bottomed pan over medium-high heat. Add garlic and cook for 30 seconds until fragrant.
- Step 4
Step 4: Add mushroom slices in a single layer and cook for 4-5 minutes without stirring, allowing them to develop colour. Stir and cook for another 3-4 minutes until golden.
- Step 5
Step 5: Add lemongrass pieces and red chilli, stir for 1 minute.
- Step 6
Step 6: Pour in coconut milk and vegetable stock, stirring to combine. Add palm sugar and fish sauce.
- Step 7
Step 7: Bring to a gentle simmer and cook uncovered for 12-15 minutes, allowing the sauce to reduce slightly and flavours to meld.
- Step 8
Step 8: Squeeze juice from lime and add to the braise. Taste and adjust seasoning with additional fish sauce or lime juice as needed.
- Step 9
Step 9: Tear Thai basil leaves and stir through the braise just before serving.
- Step 10
Step 10: Divide cooked rice noodles between two bowls. Ladle mushroom braise and sauce over the noodles.
- Step 11
Step 11: Serve immediately, garnished with additional Thai basil and chilli slices if desired.
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