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Mushroom, Lemongrass & Ginger Rice Broth 🔥 A deeply fragrant, umami-packed broth infused with lemongrass, ginger, and Thai green curry paste. Served with silky jasmine rice, smoky caramelised king oyster mushrooms, and tender pak choi, this is comfort in a bowl. Ingredients For the broth: 500ml vegetable stock 500ml water 2 lemongrass stalks 1 bird’s eye chilli (or more, to taste) 1-inch fresh ginger 2 cloves garlic 1 tbsp green Thai curry paste 1 tbsp soy sauce 1 lime For the rest: 125g jasmin
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Tahlia Davies BROTH FIEND on Instagram: "Mushroom broth!!! Making broth from dried mushrooms couldn’t be easier. Porcini have a rich, woody aroma and sweet nutty taste. When simmered, dried porcini create an intensely earthy, almost buttery, liquid. I rounded out the salty umami complexity by adding pecorino to the pot (a parmesan rind would have been better, but I didn’t have one!) Shopping list 200 grams of dried porcini mushroom 2 fresh bay leaves 1 onion, peeled and quartered 1/2 tbsp salt 3
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