Spicy Button Mushroom Broth
20 minutes prep, 10 minutes cook
Serves 4
Ingredients
Thumb sized piece of ginger, finely sliced
2 sticks of lemongrass, sliced
6 kaffir lime leaves, chopped
1 shallot, finely sliced
3 red chillies, finely sliced
2x tins coconut milk
6 large chestnut mushrooms, sliced
1 lime, juice and zest
Dash of fish sauce
2 medium tomatoes, chopped
Pinch of salt and pepper
To serve
Bunch of coriander, chopped
200g cooked rice noodles
Method
Place the ginger, lemongrass, kaffir leaves, shallot and chillies into a pan with the coconut milk and heat, stirring.
Cook for 5 minutes, then add the mushrooms and bring just below the boil.
Heat for another 5 minutes, season and add lime juice and fish sauce.
Add the coriander and lime zest and serve with the noodles, lime wedges and chilli slices on the side.
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