Thai Chicken & Mushroom Broth
Nutrition per serving
| Calories | 184 kcal |
| Protein | 18.6 g |
| Carbs | 19.1 g |
| Fats | 4.4 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 1.8 g |
| Polyunsaturated Fat | 0.8 g |
| Sugars | 8.3 g |
| Fiber | 2.4 g |
| Sodium | 785 mg |
Ingredients
| Stock, Chicken Home Prepared | |
| Red Curry Paste | |
| Fish, Sauce | |
| Sugars, granulated | |
| Lime | |
| mushrooms, portabella | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Chicken Breast |
Preparation
1. Squeeze the juice of lime. Grate the lime zest.
2. Thinly sliced the mushrooms.
3. Slice the spring onions. Separate the white and green parts.
Cooking
1. Cook the chicken breast in boiling salted water for about 8 minutes, then shred chicken. Alternatively, use left-over chicken for this recipe.
2. Place chicken stock into a small pan. Stir in curry paste, fish sauce, sugar, lime juice and zest. Bring to a boil.
3. When boiling, add mushrooms and white part of spring onion. 4. Reduce the heat, cover the pan and let the mixture simmer for about 2 minutes.
4. Stir in shredded chicken and green part of spring onion, until just heated through.
5. Ladle soup into serving bowl and sprinkle with a little bit of extra lime zest.
6. Serve soup with a little bit of extra lime juice, sugar and fish sauce on the side of a bowl.