Vegan Daughter Paleo Son

Thai Veggie Broth and Mushrooms

Thai Veggie Broth4 900

Thai Veggie Broth and Mushrooms

When making Thai food for a crowd, one must consider the No-Pork people. A good stock or broth is the base for any number of soups and dishes. While pork is traditionally used, much flavor can be infused with onion, garlic, lemongrass, and cilantro. Mmm

These delicious components are a great alternative to animal-based proteins. ‘So much meaty umami in those ‘shrooms. And the veggie broth provides a foundation of subtle flavor that will marry blissfully with your noodles, rice, and veggies.

Just throw everything into a pot and simmer, drawing out all that pungent lemony flavor.


Strain out the broth.


Done! How easy was that?


Sauteed Mushrooms and Shallots

Honestly, I need not say more. But here are some pictures anyway.

Saute one diced shallot in oil just until tender… peanut, canola, coconut, whatever oil you prefer.


Add cleaned chopped mushrooms.


Stir and cook until they are done to your liking.


Season to taste. A little soy sauce will deepen the flavor. Add to any dish you like. The meatiness of the mushrooms with the pungent slightly lemony broth and noodles will make a delicious soup.

If you are making Jok (rice porridge), you just need the rice base and any other flavors you want to add.


Thai Veggie Broth

Make and freeze in individual, or family size servings for easy Thai anytime. Make as many batches as you like!


  • 4-5 cups water
  • 1 large onion
  • 4-5 cloves garlic
  • 2 lemongrass tops – smashed and cut into (about) 2 inch pieces
  • cilantro root or about 1/4 cup stems


Place all ingredients into a sauce pot. Bring to boil. Reduce to simmer. Allow to simmer until veggies have released their flavor, about 45 minutes or so.

Strain out veggies. Use broth immediately or store in the fridge or freezer.

Sauteed Mushrooms and Shallots

Mushrooms provide a meaty flavorful bite that goes well with this broth.


  • cooking oil (either a neutral flavor like canola, or coconut or peanut oil)
  • 1-2 shallots, diced small
  • 16 oz fresh mushrooms, cleaned and cut into chunks
  • salt and pepper, to taste
  • soy sauce, liquid aminos, or coconut aminos, to taste

In a heated skillet, saute shallots in oil until they are just tender. Add mushrooms. Stir as needed. Cook until tender. Season to taste. Serve immediately or refrigerate until needed. Of course, saute your mushrooms to order or when you will eat them within the following day or two.

Add to rice, Jok, or noodles.

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