Margetts DaVinci Gourmet Kerrymaid Recipere Café Culture

Thai Chicken Broth

Thai Chicken Broth

Serves: 4-6

Light, fragrant and cleansing– this is a lovely little dish that's easy to make with a good quality Chicken Bouillon. Ideal for pubs, restaurants and B&I sites. For a more substantial main course dish, simply increase the liquid quantity and include some noodles in the broth.

Ingredients

  • 2 chicken breasts
  • Spring onions, sliced
  • 6 cherry tomatoes, sliced in half
  • 1 lemon grass, sliced
  • 2 tsp ginger, chopped
  • 2 tsp garlic, chopped
  • 6 lime leaves
  • 4 green chillies
  • 25g Recipere Chicken Bouillon Mix
  • 1 litre water

Method

  1. Season the chicken breasts with a pinch of the Recipere Bouillon Mix and sauté on both sides until cooked through, leave to rest prior to slicing 3mm across.
  2. Prepare 1 litre of Chicken Bouillon Mix, following pack instructions.
  3. Add the garlic, ginger, lemon grass, lime leaves, chillies and cherry tomatoes to the Chicken Bouillon Mix.
  4. Bring to the liquid to the boil and simmer for 3 minutes before serving. Serve into small bowls with the sliced chicken breast on top.
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Margetts DaVinci Gourmet Kerrymaid Recipere Café Culture