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Image for Recipe - Spicy Button Mushroom Broth

Spicy Button Mushroom Broth

  • Time preparation 20 minutes
  • cook time 10 minutes
  • Serve Serves 4

  • 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 

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.

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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