Thai Lemon Grass, Chicken And Mushroom Broth

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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
• 2 green onions, thinly sliced
• 2 red chilies, thinly sliced
• 50 g coriander leaves

Recipe

• 1 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.
• 2 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.
• 3 ladle the soup into warmed serving bowls and scatter over the salad onions, chilli and corriander. serve with an extra wedge of lemon.