Thai Lemon Grass, Chicken and Mushroom Broth
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 stalk lemongrass
- 600 ml hot chicken stock
- 2 boneless skinless chicken breasts, diced
- 1 -2 teaspoon Thai red curry paste
- 1 shallot, finely chopped
- 200 g shiitake mushrooms, sliced
- 4 teaspoons light muscovado sugar
- 2 teaspoons Thai fish sauce
- 2 lemons, juice of
- salt & freshly ground black pepper
-
TO SERVE
- 2 green onions, thinly sliced
- 2 red chilies, thinly sliced
- 50 g coriander leaves
directions
- Flatten the lemon grass stalk with a rolling pin or meat mallet and place in the pan with the stock, chicken, curry paste and shallot; bring to the boil. Add the mushrooms to the pan and simmer gently for 8-10 minutes.
- Stir the sugar and the fish sauce into the soup and simmer for 3 minutes until the chicken is cooked. Squeeze in lemon juice and season to taste.
- Ladle the soup into warmed serving bowls and scatter over the salad onions, chilli and corriander. Serve with an extra wedge of lemon.
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