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Food
Prawn Pad Thai
Pad Thai is Thailand’s signature dish for good reason, with it’s sweet and savoury …
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10mins
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2025mins
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Easy
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4
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Free Food
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FF
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Spray oil
8 Spring onions, sliced
1 Garlic clove, crushed
1 tbsp Finely chopped fresh root ginger
1 Stick celery, diced
1 Red chilli, deseeded and diced (optional)
200g Chesnut mushrooms, sliced
1 Litre hot vegetable stock
4 tbsp White miso paste
200g Spring greens or spinach, shredded
1 - 2 tbsp Dark soy sauce
Lightly spray a large saucepan with oil and cook the spring onions, garlic, ginger, celery, chilli, chicken and mushrooms over a medium heat, stirring occasionally, for 5 minutes or until the vegetables soften and the chicken is golden brown. Add the hot stock and bring to the boil. Reduce the heat to a simmer and stir in the miso paste. keep stirring until it dissolves. Cook gently for 10 mins, then add the spring greens or spinach and cook for 5 minutes or until the chicken is cooked right through. Stir in the soy sauce to taste. Ladle the hot soup into bowls.
TIP: For a ‘hot and sour ‘ flavour add a dish of lime juice or 1 tsp rice vinegar at the end.
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