Fragrant Asian-style chicken broth recipe
This tasty Asian-style chicken broth is full of aromatic, fresh flavours and you'll definitely be adding it to your 'cook again' list. The recipe serves four but it can be easily doubled, so you can have leftovers the next day.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 184 calories / serving
Ingredients
- 1·2 ltr (2pts) chicken stock
- 2 chicken breasts
- thumb-sized piece ginger, thinly sliced
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and chopped
- 1 x 125g pack baby corn, halved
- 2 green peppers, deseeded and cut into chunks
- 150g (5oz) oyster mushrooms
- 2 tsp fish sauce
- 1 lime, juiced
- bunch spring onions, finely sliced
- small bunch coriander leaves
Each serving contains
- Energy
- 780kJ 184.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 1.0g
- Sugars
- 3g
of the Reference intake
Carbohydrate 3.5gProtein 34.8gFibre 2.2g
Method
- Pour the stock into a large pan and add the (skinless) chicken, ginger, garlic and half the chilli. Bring to the boil, then reduce the heat and partially cover. Simmer for 15-20 minutes until the chicken is cooked through, with no pink showing. Remove the chicken and shred.
- Add the corn and peppers to the broth and simmer for 3 minutes before adding the mushrooms and shredded chicken. Stir in the fish sauce and the lime juice. Ladle into bowls and top each with a handful of spring onions, a little of the remaining chilli and some coriander leaves.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
