Lunch

Thai Lemon grass, Chicken and Mushroom broth is for Lunch.

Thai Lemon grass, Chicken and Mushroom broth takes 10 minutes to prepare.

Thai Lemon grass, Chicken and Mushroom broth takes 15 minutes to cook.

Thai Lemon grass, Chicken and Mushroom broth makes 2 servings.

The ingredients for Thai Lemon grass, Chicken and Mushroom broth are:

1 lemon grass stalk
600 ml (1 UK pint) hot chicken stock
2 skinless, boneless chicken breasts, diced
1-2 teaspoons Thai red curry paste (see below for home made recipe, nutritional values include using a shop bought paste)
1 shallot, finely chopped
100 g (4 oz) shiitake mushrooms, sliced
2 teaspoons light muscovado ssugar
1 teaspoon Thai fish sauce
juice of 1 lemon
salt and freshly ground black pepper To serve
1 salad onion, thinly sliced
1 red chilli, thinly sliced
handful of fresh coriander (Cilantro)

Here is how you make Thai Lemon grass, Chicken and Mushroom broth:

Flatten the lemon grass stalk with a rolling pin Or meat mallet and place in a pan with the stock, chicken, curry paste and shallot; bring to the boil. Add the mushrooms to the pan and simmer gently for 8-10 minutes, Stir the sugar and fish sauce into the soup and Simmer for 3 minutes until the chicken IS cooked, Squeeze In the lemon Juice and season to taste, Ladle the soup into warmed serving bowls and scatter over the salad onion, chilli and coriander, Serve with an extra wedge of lemon, if liked, MAKE YOUR OWN Ready-bought Thai curry pastes have a lot of oil to give them a longer shelf life, Here's a make your own low fat version, Put 1 small, roughly chopped red onion, 4 garlic cloves, a 5 cm (2 inch) piece peeled and roughly chopped fresh root ginger or galangal, 6 red Thai chillies (remove seeds for a milder flavour) and 1 lemon grass stalk (tough outer leaves removed and inner stalk roughly chopped) Into a food processor and process to a coarse paste, Add 1/2 teaspoon salt, 1 teaspoon coriander seeds and the juice and finely grated rind of 1 lime and pur?e until smooth.Keep in a screw topped jar In the fridge for up to 2 weeks, Number of Servings: 2Recipe submitted by SparkPeople user WAHZOE.

The nutritional information for Thai Lemon grass, Chicken and Mushroom broth is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 342.2

• Total Fat: 4.3 g
• Cholesterol: 142.2 mg
• Sodium: 1,481.4 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 4.0 g
• Protein: 57.7 g

Thai Lemon grass, Chicken and Mushroom broth is Asian cuisine.