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Thai Chicken Broth

Warm up with this twist on the classic chicken broth, perfect for cold and flu season. Serves 4, 1 bite per serving

Preparation Time
10mins
Cooking Time
5mins
Level
Easy
Serves
4
Bites
1
Ingredients

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

Method

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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