Sauteed Spring Mushrooms, Chiles + Cilantro in Caramelized Coconut Broth Recipe on Food52 (2024)

Author Notes

There are a few flavor combinations that render me helpless and insatiable, and the combination of the rich sweetness of coconut milk, salty brine of fish sauce, and pucker of lime juice is arguably foremost among them. Mushrooms and a quick caramelization of the coconut milk lends depth to the broth, while spicy chiles add a slow, satisfying burn to each bite. (I happened to shop at a market where I could pick up small handfuls of a variety of mushrooms, keeping the price tag well within budget, but any one of your favorite mushrooms would work just fine here, too.) The resulting dish is very quick to make and even better than your favorite Thai takeout. —Caroline Wright

What You'll Need

Ingredients

• 1 tablespoonvegetable oil
  
• 1 poundmixed mushrooms, such as maitake, white beech, shiitake and white button
  
• Kosher salt and freshly ground black pepper
  
• 2 (13.5-ounce) cans coconut milk
  
• 1 (1-inch) piece ginger, peeled and sliced
  
• 1 (1-inch) piece lemongrass, halved lengthwise, hard outer skin removed and smashed with a heavy skillet
  
• 1 hot chile, halved (seeds removed, if desired)
  
• 1 cuphalved cherry or grape tomatoes
  
• 2 cupschicken stock or broth
  
• 2 tablespoonsfish sauce, to taste
  
• 3 tablespoonsfresh lime juice, to taste
  
• 8 ouncesounces rice noodles, soaked in hot water according to package directions
  
• ¹/₄ cupcilantro leaves