An ideal recipe for getting your Thai tastebuds into practice
Prep:10 mins
Serves 4
1l hot chicken stock1 tbsp Thai red curry paste1 tbsp Thai fish sauce2 tsp sugarzest and juice 2 limes100g Portobello mushrooms, slicedbunch spring onions, sliced, whites and greens seperated200g leftover chicken, shredded
STEP 1Tip 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.STEP 2Stir 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.
