Thai Chicken & Mushroom Soup
We have used udon noodles in this recipe which are available in most supermarkets now, either fresh or dried, however you can use soba or rice noodles if you prefer.
4
Serves
187
Calories
19.7g
Protein
451g
Serving Size
Ingredients
- 5 cups chicken stock, salt reduced
- 1 tbsp. Thai red curry paste
- 1 tbsp. fish sauce
- 2 tbsp. brown sugar
- 2 limes freshly squeezed
- 3 Portobello mushrooms, sliced
- 2 spring onions, sliced
- 2 cups cooked chicken (we used BBQ)
- 120g dried udon noodles
- Handful chopped coriander
Method
- 1Heat chicken stock in a medium sized pot. Once simmering add curry paste, fish sauce, sugar and lime juice, ensuring heat is down low.
- 2Now add mushrooms, chicken then simmer for 3-4 minutes.
- 3Add udon noodles and chopped coriander. Noodles should be cooked in 5 mins. Once cooked add spring onions, take off heat and serve immediately, garnishing with a couple of spring onions or coriander on top.