You May Also Like

supplements for joint pain

4 nutritionist-approved supplements for super-strong, healthy joints

ketogenic waffle

Yes, you can still have cheesy waffles while doing keto—here’s how

The scientific reason why you should always try to remember people's names

The scientific reason why you should always try to remember people’s names

chakra affirmations

How to talk to your chakras (really)

No excuses to vote for your healthy future: Uber will literally chauffeur you to your polling place

Uber is helping make it super-easy (and free!) to get to your polling place to vote on November 6

Money and relationships: How to talk about healthy finances with your S.O.

4 ways to have The Money Talk with your partner without it being a romance buzzkill

Food 52’s Healthiest: Sautéed Spring Mushrooms, Chilies, and Cilantro in Caramelized Coconut Broth


Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
Sauteed Spring Mushrooms, Chilies, and Cilantro in Caramelized Coconut Broth
Photo: Caroline Wright for Food52.com

Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.

Food52This Thai-inspired dish is perfect for a satisfying spring dinner.  Mushrooms provide fiber, protein, and vitamin C, and coconut milk adds a dose of healthy fat.

Sautéed Spring Mushrooms, Chilies, and Cilantro in Caramelized Coconut Broth
Serves 4

1 tablespoon vegetable oil
1 pound mixed 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)
2 cups chicken stock or broth
2 tablespoons fish sauce, to taste
3 tablespoons fresh lime juice, to taste
8 ounces ounces rice noodles, soaked in hot water according to package directions
1/4 cup cilantro leaves

1. Heat oil in a large, heavy skillet over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned, about 5 minutes; remove to a plate.

2. Raise heat to high. Add coconut milk, ginger, lemongrass and chiles to pan and cook, stirring, until coconut milk becomes very thick and begins to stick to the bottom of the pan, about 4 minutes.

3. Meanwhile, soak rice noodles according to package directions.

4. Stir in stock and cook 2 minutes or until warmed through. Stir in fish sauce and lime juice, then reserved mushrooms and their juices. Serve mushrooms in coconut broth over rice noodles.

More healthy recipes from Food52.com:

All-in-One Salad
Sweet Potato Soup with Feta and Zaatar Oil

Loading More Posts...

You May Also Like

How to shop for vitamins and supplements

Over 700 supplements were found to contain unlisted active ingredients—here’s how to buy one you can trust

supplements for joint pain

4 nutritionist-approved supplements for super-strong, healthy joints

ketogenic waffle

Yes, you can still have cheesy waffles while doing keto—here’s how

Wellness destinations as third places

Forget bars and malls: Why wellness spaces have become *the* social hangouts of choice

No excuses to vote for your healthy future: Uber will literally chauffeur you to your polling place

Uber is helping make it super-easy (and free!) to get to your polling place to vote on November 6

chakra affirmations

How to talk to your chakras (really)