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RECIPE
Thai Inspired Broth
This dish can be made with leftover cooked chicken
4
K Cals
88
This dish can be made with leftover cooked chicken added to it instead of the tofu and left to simmer for 5 minutes to warm the chicken properly.
Preparation Time: 10 min.
Cooking Time: 8 min.
Servings: 4
Nutritional Information (Amount per serving)
Protein 5.1 g
Carbohydrates 11 g
Dietary Fiber 3 g
Fat- Total 3.7 g
Saturated 1.7 g
 
INGREDIENTS
2 tablespoons curry paste
200ml reduced fat coconut milk
600ml hot low salt vegetable stock
200g smoked tofu, cubed
A good handful of sugarsnap peas
6 spring onions chopped
2 pak choi, chopped
Lime wedges to serve
PREPARATION
Heat the curry paste over low heat in a pan for 2 minutes, then add the coconut milk and vegetable stock. Bring to a boil and add the smoked tofu pieces, pak choi, peas and spring onions. Simmer for 5 minutes until piping hot. If using cooked chicken , remember to make sure it is piping hot before serving.
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