Thai Green Chicken Broth with Mushrooms
An easy way to create a most tasty, hearty and fragrant Thai broth. Latasha’s Kitchen Thai Green Curry Paste also known as kreung gaeng keo wahn, is made with fresh green chillies and aromatic herbs including coriander, basil, white pepper, wild ginger and lemongrass. A fragrant paste used to flavour chicken and fish dumpling dishes, and excellent with seafood, vegetables, tofu, eggs, rice, soups and noodles.
- Simmer a few teaspoons of Latasha’s Kitchen Thai Green Curry Paste in Latasha’s Kitchen Chilli Oil or peanut oil, add a teaspoon of shredded lemon grass, a few shredded kaffir lime leaves, sliced chicken and mushrooms.
- Mix well, then add a good quality chicken broth and bring to a simmer. Season with salt and simmer with a lid on until ingredients are nearly done.
- Then, add coconut milk, a small amount of coconut cream, fish sauce, soya sauce, palm sugar and lime juice to taste.
- Garnish with Latasha’s Kitchen Chilli Oil and loads of aromatic herbs like Thai basil, spring onions and coriander leaves, sliced red onions and red chillies for an extra dose of heat. I like adding a small bunch of English baby spinach leaves at the end.
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