Vietnamese · Soup

Fresh Mushroom Broth with lemongrass and chilli

Our tested Stir-Fried Mushroom Broth: fresh, generous, and balanced with lemongrass and chilli. Serves 6 people with plenty to go around.

5.0 from 815 cooks

Prep20 min

Cook20 min

Serves6

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the lemongrass and chilli elements, and pat the mushroom dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Vietnamese Members

Vietnamese

This Vietnamese Shakshuka leans on ginger and star anise to do the heavy lifting. We bake the...

1 hr 45 min · Advanced

Vietnamese Members

Vietnamese

A fresh take on Aubergine Shakshuka, built on caramel and pepper and finished the way we like...

35 min · Easy

Vietnamese

Weeknight-friendly Aubergine Bisque with the lemongrass and chilli we come back to again and...

27 min · Easy

Vietnamese

A fresh take on Chicken Thigh Plate, built on ginger and star anise and finished the way we...

2 hr 15 min · Advanced