Thai mushroom broth {vegan – sans gluten}

Bouillon thaï

Ça y est le froid arrive (#pointmétéodujour) alors je me suis dit qu’un bon bouillon serait le bienvenue, mais pas un bouillon de grand-mère, non, non, non, un bouillon qui envoie du pâté (végétal bien sûr !), un bouillon thaï ! Un bouillon plein de goût, à laisser mijoter doucement afin qu’il embaume toute votre cuisine ou votre appart’ si vous avez une cuisine ouverte et à servir avec des nouilles et de bons légumes, bref un plat bien réconfortant comme je les aime. Et pour faire un bon bouillon il faut un bon faitout et quand Sitram offered me to test its range, I accepted with pleasure because the stewpot Sitram is made in France and that’s a real plus for me ! Sitram offers a whole collection of quality utensils in this range and it's really the kind of cooking utensil that will make your life so you might as well invest and change less, minimalism when you hold us !

I love the idea of a simple dish like this., we let it simmer, we add the garnish, we place the stewpot on the table and serve in bowls. Everyone then adds the spring onion, the lime and enjoy with chopsticks or a spoon for the less gifted among us and I am a bit part of it because I have never managed to hold chopsticks correctly (If anyone ever wants to dedicate themselves to teaching me, I’m interested. !).

Bouillon thaï recette

Recette de Bouillon thaï

Thai mushroom broth {vegan - sans gluten}

2017-10-23 09:27:54

Pour 6 people

To print

Ingredients

400 g of rice noodles
3 mini choux pak choi
400 g oyster mushrooms
2 limes
Thai basil
Spring onion
FOR THE THAI BROTH
2 liters of water
3 lemongrass stalks
1 good piece of ginger (7 cm)
2 shallots
2 star anise
6 black peppercorns
2 vegetable stock cubes
You sell

Preparation

Start by preparing the broth. Put the peppercorns and star anise in a casserole then dry roast, stirring for 30 seconds. Add the water, bouillon cubes and chopped lemongrass stalks, ginger, peeled and cut into strips, chopped shallots and cut oyster mushroom stems. Bring to a boil and let simmer 1 hour. Strain the broth and add salt.
Cook the noodles as directed on the package, drain them then rinse them in cold water.
Cut the pak choi in half then sear them in the pan with a drizzle of oil for 3 minutes and book.
Sauté the oyster mushrooms with a drizzle of oil in a pan for 5 minutes stirring then set aside.
To serve, put the noodles in the hot broth and add the pak choi, oyster mushrooms, chopped spring onions and chopped Thai basil.
Serve with lime wedges.

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