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Essential Cuisine

Recipe Inspiration

Thai Spiced Chicken Broth

Thai Spiced Chicken Broth
PREP TIME: 20 mins
COOKING TIME: 20 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.

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

Dr Sarah says...

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.

This recipe features...

Aromatic Stock Base

Aromatic Stock Base

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From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

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Eat Street Recipe Book

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