Mushroom Lemongrass Ginger Rice Broth
Ingredients
Broth
- 500ml vegetable stock
- 500ml water
- 2 lemongrass stalks
- 1 bird's eye chili
- 1 inch ginger
- 2 garlic cloves
- 1 tablespoon green Thai curry paste
- 1 tablespoon soy sauce
- juice of 1 lime
Rice and toppings
- 125g jasmine rice
- 2 tablespoons oil
- 200g king oyster mushrooms
- 1 tablespoon soy sauce
- 1 tablespoon liquid smoke
- 1 tablespoon agave
- 2 baby pak choi
Preparation
Cook the rice until fluffy, then steam the pak choi on top
Make the broth by simmering the stock with lemongrass, chili, ginger, garlic, curry paste, soy sauce and lime
Sear the mushrooms until golden, then glaze them with soy sauce, agave and liquid smoke
Strain the broth and season it to perfection
Serve the rice in bowls, top with mushrooms and pak choi and pour over the hot broth
Garnish with sesame seeds and fresh coriander
