Thai Spiced Chicken Broth

Essential  Cuisine

Essential Cuisine

Standard Supplier 2nd July 2019
Essential  Cuisine

Essential Cuisine

Standard Supplier

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

  • 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

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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.