Photo by Yosuke Ota on Unsplash
Thai Coconut-Braised Mushrooms with Ginger, Lemongrass & Rice Noodles
Mushrooms braised in coconut milk with garlic, ginger, lemongrass, bird's eye chillies, fish sauce and palm sugar.
- 400 g mixed mushrooms (cremini, oyster, shiitake)
- 400 ml coconut milk
- 120 g rice noodles
- 25 g fresh ginger root
- 2 whole lemongrass stalks
- 2 whole Thai bird's eye chillies
- 2 tbsp lime juice
- 1 tbsp fish sauce (or soy sauce for vegan)
- 8 g palm sugar (or caster sugar)
- 20 g fresh Thai basil
- 200 ml vegetable stock
- 2 whole garlic cloves
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Add to a shopping listHow the shopping list works →- Step 1
Prepare rice noodles according to packet instructions. Drain and set aside.
- Step 2
Peel and thinly slice ginger. Bruise lemongrass stalks by crushing with the side of a knife. Slice chillies lengthwise (remove seeds for less heat). Mince garlic.
- Step 3
Clean mushrooms and cut larger ones in half, leaving smaller ones whole. Heat a large saucepan or wok over medium-high heat (no oil needed initially).
- Step 4
Add mushrooms to the dry pan and cook for 3 minutes, stirring occasionally, until they release moisture and begin to colour. Remove and set aside.
- Step 5
In the same pan, add garlic, ginger and lemongrass. Stir-fry for 1 minute until fragrant. Pour in coconut milk and vegetable stock, stirring well.
- Step 6
Return mushrooms to the pan. Add fish sauce, palm sugar and chillies. Bring to a gentle simmer and cook for 12 minutes, allowing flavours to meld. The sauce should reduce slightly and coat the mushrooms.
- Step 7
Taste and adjust seasoning with lime juice, adding more fish sauce or sugar as needed. The balance should be spicy, tangy, slightly sweet and umami-rich.
- Step 8
Divide cooked rice noodles between two bowls. Ladle mushroom braise and sauce over the noodles. Garnish generously with fresh Thai basil and serve immediately.
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