Thai Chicken and Mushroom Broth2013-05-24
- Yield : 1
- Servings : 6
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
If you have some leftover chicken, by adding some mushroom and seasoning you can make a yummy dinner in just 15 minutes. Or you can use chicken breasts instead to make this low-fat, warm and refreshing soup.
- 1 liter hot chicken stock
- 1 tablespoon Thai red curry paste
- 1 tablespoon Thai fish sauce
- 1 teaspoon sugar
- 2 lime (zest and juice)
- 100 g portobello mushrooms
- 200 g chicken (leftover, shredded)
- spring onions (sliced, white and greens separated)
Put the stock into a saucepan, then add the curry paste, fish sauce, sugar, lime juice and most of the zest. Bring to the boil.
Add the mushrooms and whites of the spring onion. Then cover and let it simmer for 2 minutes.
Add the chicken and most of the spring onion greens and cook until all is heated. Serve it in bowl with the lime zest scattered all over it.
It is good to put some extra lime juice, sugar and fish sauce on the sides so that everyone can adjust the taste on their own.