image coming soon

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 2

By TrillianAstrahasaJOB

0

Ingredients

  • 1 lemon, juiced

  • 600ml water

  • 1 chicken stock cube

  • 4 skinless chicken thigh fillets , cut into small chunks

  • 1 handful fresh coriander, torn into small pieces (to serve)

  • 1 tsp Thai red curry paste

  • 1 shallot, finely diced

  • 1 lemongrass stalks

  • 100g shiitake mushrooms , sliced

  • 1 tsp nam pla/fish sauce

  • 1 handful salad onions, finely sliced (to serve)

  • 1 red chilli, finely sliced (to serve)

  • 2 tsp muscovado or soft brown sugar

Method

  1. Flatten the lemongrass stalk with rolling pin and place in pan with stock, chicken, curry paste and the shallot and bring to boil.
  2. Add mushrooms and simmer for 8-10 minutes.
  3. Stir in sugar and fish sauce and simmer for 3 minutes until chicken is cooked.
  4. Squeeze in the lemon juice and season to taste.
  5. Serve with onion, chili and coriander on top.

Handy Hint

Nutrition info: 203 calories, 37g protein, 2g fat (1g sat fat).

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Main Course

  • Chicken

  • Soup

  • Low fat

  • mushroom

  • thai

This recipe has not been rated.

Rate this recipe

Quick search 2700+ recipes

Latest recipes + Add a recipe Advanced Search

Your comments