Thai chicken & mushroom broth

10-30 minutes 200 kcal or less 4 servings chicken chicken soup chicken stock hot and sour soup lime low fat thai mains mushrooms quick spicy soup spring onions sugar tai food thai fish sauce thai red curry paste thai soup tom yum

N/A

Source

Ingredients

1l hot chicken stock

1 tbsp Thai red curry paste

1 tbsp Thai fish sauce

2 tsp sugar

zest and juice 2 limes

100g Portobello mushrooms, sliced

bunch spring onions, 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 spring onion. Cover, then simmer for 2 mins.

Stir in the chicken and most of the spring onion 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.