- 25ml vegetable oil
- 250g banana shallots, peeled and finely sliced
- 4 garlic cloves, peeled and crushed
- 50g ginger root, peeled and finely shredded
- 2 green chillies, finely sliced with no seeds
- 250g green pepper, sliced
- 250g small button mushrooms, washed
- 25g Essential Cuisine Chicken Stock Mix
- 25g Essential Cuisine Aromatic Base
- 1ltr coconut milk
- 2tbsp thai green curry paste (or to taste)
- 2tbsp thai fish sauce
- 4 kaffir lime leaves (will be removed)
- 4 lemon grass sticks, lightly crushed (will be removed)
- 10 small skinless chicken breasts, cut into long strips
- 2tbsp fresh lime juice
- 500g cooked broccoli florets
- 500g cooked baby spinach leaves
- Good twist of freshly ground pepper
- Sea Salt, seasoned to your taste
- 150g cashew nuts, roasted
- 2tbsp coriander, chopped
- CAULIFLOWER RICE
- 2 medium cauliflowers
- 50ml rapeseed oil
- 10g Essential Cuisine Light Vegetable Stock Mix
Thai Spiced Chicken Broth
Thai Spiced Chicken Broth
The combination of chicken, vegetables and nuts in this dish provide a good balance of protein, fibre and healthy carbohydrate. The dish is packed full of nutrients for long-lasting energy and will help curb any hunger pangs between meals.
Ingredients
Method
1. Heat the oil in a suitably sized saucepan, gently fry the shallots and garlic until soft but with not too much colour
2. Stir in the ginger, chilli, peppers and mushrooms
3. Add the Essential Cuisine Chicken Stock Mix, Aromatic Base and coconut milk, bring to the boil
4. Stir in the thai curry paste, fish sauce, lime leaves and lemon grass
5. Simmer for 5 minutes then add the chicken strips, stirring well to separate the flesh. Cook for 5-10 minutes or until the chicken is fully cooked through
6. Remove the lime leaves and lemon grass stalks, add the lime juice, add hot water to adjust the consistency if required
7. Stir in the cooked broccoli and baby spinach and heat through
8. Season to your taste with sea salt and freshly ground pepper
9. For the rice, cut the cauliflowers and pulse in a blender until rice size
10. Heat a frying pan and add the oil and heat. Fry the cauliflower rice in the oil until cooked through but still with a crisp bite, stirring occasionally
11. Dust with the Essential Cuisine Light Vegetable Stock Mix as a seasoning to taste, stir in
12. To finish, sprinkle with the cashew nuts and coriander
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
