Shiitake and lemongrass noodle broth recipe image

Print Shiitake and lemongrass noodle broth

This health-giving, aromatic vegetarian noodle broth calls for quite a few ingredients but can be put together in moments. Use the lower, softer yellow part of the lemongrass stalk in this recipe. Shiitake mushrooms have a lovely slightly nutty flavour, but if you can't get hold of them, use ordinary mushrooms instead. The mushrooms give a full, meaty texture to this broth, but if you have any cooked chicken you could shred that and add it as well.

Ingredients

  • 2 tbsp groundnut or sunflower oil
  • 2 large or 4 small shallots, finely sliced
  • 4-5cm fresh ginger, peeled & finely chopped or grated
  • 2 garlic cloves, finely chopped
  • 2 lemongrass stalks, outer 1-2 leaves removed & tough upper green stalk discarded, lower yellow stalk finely sliced
  • 2 medium-hot chillies, thinly sliced into rounds & seeds discarded
  • 800ml veg stock
  • 400ml tin coconut milk
  • 1 red pepper, deseeded & thinly sliced
  • 150g shiitake mushrooms, cleaned & finely sliced
  • 1 tbsp soy sauce, more to taste
  • Juice of 1 large lime, to taste
  • 150g rice noodles
  • 4 spring onions, sliced into thin rounds
  • Handful fresh coriander leaves, roughly chopped
  • Handful fresh basil leaves, roughly chopped

Method

  1. Heat the oil in a large pan. Add the shallots, ginger and garlic and fry on a low to medium heat for 5 minutes.
  2. Add the lemongrass and chillies and fry for another minute.
  3. Stir in the stock and coconut milk. Bring to the boil, reduce the heat and simmer for 5 minutes.
  4. Add the pepper and simmer for another 5 minutes. Add the mushrooms and simmer for 2 minutes. Stir in the soy sauce and lime juice to taste.
  5. While the broth is simmering, cook the rice noodles according to the packet instructions. Drain and divide between 4 bowls.
  6. Pour the broth over the noodles and sprinkle with spring onions and herbs to serve.
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