Easy and delicious Thai Chicken and Mushroom broth makes a quick soothing supper. Free from dairy, eggs and gluten.
Chicken Stock 1 L (1 chicken stock cube)
Thai Red Curry Paste 15 g
Thai Fish Sauce 10 ml
Lime Juice 95 ml (2 Units)
Lime Zest 5 g
Portobello Mushrooms (sliced) 100 g
Spring Onions (sliced, whites and greens separated) 20 g
Boiled chicken (shredded) 200 g
1. Tip the stock into a saucepan, then stir in the curry paste, fish sauce, lime juice and most of the zest.
2. Bring to the boil, then add the mushrooms and whites of the spring onion. Cover and simmer for 2 mins.
3. Stir in the chicken and most of the spring onion greens to gently heat through, then serve ladled into bowls and scattered with the remaining lime zest.
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