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