 Preparation Time |
10mins
|
 Cooking Time |
5mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
1
|
1L Hot chicken stock
1 tbsp Thai red curry paste
1 tbsp Thai fish sauce
2 tsp Sugar
2 Limes, zest and juice
100g Portobello mushrooms, sliced
Bunch of Scallions, sliced, whites and greens seperated
200g Leftover chicken, shredded
Tip the stock into a saucepan, then stir in the curry paste, fish sauce, sugar, lime juice and most of the zest.
Bring to the boil, then add the mushrooms and whites of the scallion. Cover, then simmer for 2 mins.
Stir in the chicken and most of the scallion greens to gently heat through, then serve ladled into bowls and scattered with the remaining lime zest.
Serve with extra lime juice, sugar and fish sauce on the side so everyone can adjust their own bowlfuls.
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