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Sauteed Spring Mushrooms, Chiles + 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
(handful of cherry tomatoes)



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