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Fragrant Asian-style chicken broth recipe
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19 ratings
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
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
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
780kj
184kcal
9%
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Fat
3g
4%
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Saturates
1g
4%
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Sugars
3g
3%
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Salt
1g
17%
of the reference intake
Carbohydrate 3.5g
Protein 34.8g
Fibre 2.2g
Method
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.
- 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.