Thai-style Chicken, Shitake and Coconut Broth
Serves: 4-6
Ingredients
- 1½ tbsp groundnut oil
- 6 shallots, peeled and sliced
- 4 cloves garlic, sliced
- 100g shitake mushrooms, sliced
- 600g butternut squash, deseeded, peeled and cubed
- 1 tsp ground turmeric
- 1-2 tbsp Thai red curry paste
- 400ml tinned coconut milk
- 250ml chicken stock
- 350g chicken breast chunks
- 200g Tenderstem, halved
- ½-1 tsp soft light brown sugar
- juice of ½ lime
- 2 tsp fish sauce
- 400g egg noodles
- To finish off
- 2 spring onions, chopped
- 1 medium red chilli, halved, deseeded and cut into shreds
- 2 tbsp fresh coriander
- wedges of lime
Method
- Put the oil in a large saucepan and fry shallots, garlic, mushrooms and squash until golden (about 3mins. Add turmeric and curry paste. Stir and cook for 1min. Add coconut milk and stock and bring to a simmer. Cook for 10mins then add chicken and Tenderstem and cook for another 5mins until chicken is cooked through and the squash is tender. Season with the sugar, lime and fish sauce and adjust to your taste. Cook the noodles, put in bowls, spoon the chicken over and top with the spring onion, chilli, lime wedges and coriander. Serve.
