Thai Style Broth

Ingredients

• 120g shiitake mushrooms, halved
• 100g button mushrooms, sliced
• 600ml chicken stock, chilled
• 2 chicken breast fillets, thinly sliced
• 1 root of lemongrass, thinly sliced
• 5cm piece root ginger, peeled and sliced
• 4 spring onions, trimmed and shredded
• 1 large red chilli, deseeded and sliced
• 25g fresh coriander, very roughly chopped
• 2 tbsp tom yam soup paste or 2 tbsp Thai red curry paste
• 1 tbsp nam pla (fish sauce)
• 1 lime, juice

To serve

• Wedges of lime

Method

1. Bring the stock to the boil with 300ml water. Add the chicken, lemongrass and ginger then simmer for 10 mins. Use a large slotted spoon to remove any scum which might be floating on the surface of the broth.
2. Add the remaining Ingredients, bring back to the boil and simmer for 5 mins. Serve in bowls topped with a sprig of fresh coriander and garnish with lime wedges.