CookEat Recipe
Rice and Mushroom Noodle Soup
Rice and mushrooms simmer with onion, chilli and a lemongrass infusion. Cooked noodles are warmed in the soup before serving.
Method
Steps
Step 1
Use white rice for the ingredient listed as rice. Weigh rice and noodles dry. Cook noodles in 1000 ml boiling water for their package time and drain. Slice mushrooms and chop onion. Trim and bruise 30 g fresh lemongrass and tie in a muslin bag.
Step 2
Heat olive oil in a 4 litre saucepan over medium heat. Cook onion and mushrooms for 8 minutes. Add chilli, rice, lemongrass bag and remaining 1800 ml water. Bring to a boil, partially cover and simmer for 18–22 minutes until rice is tender.
Step 3
Remove and discard the lemongrass bag. Add cooked noodles for 1 minute and serve; do not eat the fibrous stalks.
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Cooked 6 times