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 appartsi 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}
Pour 6 people
To print
  1. 400 g of rice noodles
  2. 3 mini choux pak choi
  3. 400 g oyster mushrooms
  4. 2 limes
  5. Thai basil
  6. Spring onion
  8. 2 liters of water
  9. 3 lemongrass stalks
  10. 1 good piece of ginger (7 cm)
  11. 2 shallots
  12. 2 star anise
  13. 6 black peppercorns
  14. 2 vegetable stock cubes
  15. You sell
  1. 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.
  2. Cook the noodles as directed on the package, drain them then rinse them in cold water.
  3. Cut the pak choi in half then sear them in the pan with a drizzle of oil for 3 minutes and book.
  4. Sauté the oyster mushrooms with a drizzle of oil in a pan for 5 minutes stirring then set aside.
  5. To serve, put the noodles in the hot broth and add the pak choi, oyster mushrooms, chopped spring onions and chopped Thai basil.
  6. Serve with lime wedges.
aime & mange
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  • Chestnut

    Very very nice broth indeed 🙂 Perfect to warm up with this little refreshment !

    • Emilie

      Thanks my beauty, It’s true that right now we’re craving soup. !!!

  • It looks so good ! Thank you for this recipe

  • Nina

    Ca a l’air troooop bon!!! I'm going to try this once we're settled in our new home., it will warm us! (everyone tells us that we are going to get cold in Mulhouse, I'm scared ^^)

    • Emilie

      Oh thank you my beautiful, don't worry, Mulhouse will go well and then you'll taunt us with the superb Christmas market this winter !!!

  • LadyMilonguera

    I really like this broth.

  • In my opinion , the most complicated thing is to get the lemongrass and bok choy. I don't know if it would grow in my garden. But I like the recipe!

    • Emilie

      I think pak choi could grow but lemongrass… Thank you Agnès 😉