Thai chicken & mushroom broth

Thai chicken & mushroom broth

  • Rating: 5 out of 5.80 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

An ideal recipe for getting your Thai tastebuds into practice

Nutrition: per serving
HighlightNutrientUnit
kcal179
low infat6g
saturates1g
carbs6g
sugars4g
fibre1g
protein25g
salt2.32g
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Ingredients

Method

  • STEP 1

    Tip the stock into a saucepan, then stir in the curry paste, fish sauce, sugar, lime juice and most of the zest. Bring to the boil, then add the mushrooms and whites of the spring onion. Cover, then simmer for 2 mins.

  • STEP 2

    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. Serve with extra lime juice, sugar and fish sauce on the side so everyone can adjust their own bowlfuls.

RECIPE TIPS
KNOW-HOW
If you don’t have any leftover chicken, put 2 chicken breasts in a pan with a stock cube and cover with cold water. Bring to the boil, then turn off the heat and cover for 15 mins – the chicken will be tender and the cooking liquid perfect for using in your broth.
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    Rating: 5 out of 5.80 ratings
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