Thai Chicken and Mushroom Broth

Name: Thai Chicken and Mushroom Broth
Total time: 1200 s
Yield: 4-helpings
Cuisine: Indian
Ingredients: 2 chicken breasts; 3/4 liter chicken stock; 1 chicken stock cube; 1 tbsp Thai red curry paste; 1 tbsp fish sauce Thai; 2 tsps sugar; 2 limes (zest and juice); 100 g Portobello mushrooms , sliced; 1 bunch spring onions , sliced, whites and greens seperated

Anna Murray @cook_7796357

Thai Chicken and Mushroom Broth

Anna Murray @cook_7796357

Saved

Ingredients

20 mins

4-helpings

2chicken breasts
3/4 literchicken stock
1chicken stock cube
1 tbspThai red curry paste
1 tbspfish sauce Thai
2 tspssugar
2limes (zest and juice)
100 gPortobello mushrooms , sliced
1 bunchspring onions , sliced, whites and greens seperated

Saved

Steps

20 mins

1

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.
2

Tip the stock into a saucepan, then stir in the curry paste, fish sauce, sugar, lime juice and most of the zest.
3

Bring to the boil, then add the mushrooms and whites of the spring onion. Cover, then simmer for 2 mins.
4

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.
5

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