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Leftover Chicken and Mushroom Soup

Leftover chicken? Try this delish soup for tomorrows lunch

Preparation Time
15mins
Cooking Time
10mins
Level
Easy
Serves
4
Free Food
FF
Ingredients

1 litre Chicken stock, hot

1 tbsp Thai red curry paste

1 tbsp Thai fish sauce

2 tsp Sweetener

2 Zest and juice of limes

100g Mushrooms, cleaned and sliced

3 Spring onions, sliced

200g Leftover chicken, shredded

1 tin sweetcorn, drained

Method

Pour the stock into a large saucepan and place over a medium heat.

Stir in the curry paste, fish sauce, sweetener, lime zest and juice. Bring the boil.

Once it starts to boil, add the mushrooms and spring onions. Reduce the heat, cover and simmer for two mins.

Stir in the chicken and sweetcorn and cook for a few mins until heated through.

Serve immediately.

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