Poached Chicken & Coconut Broth with Thai Spices

Serves 4


  • 10ml Vegetable oil.
  • 100g Peeled and finely sliced shallot.
  • 1 Peeled and crushed garlic clove.
  • 20g Peeled and finely shredded ginger root
  • 1/2 Finely sliced seedless red chilli.
  • 100g Sliced red pepper.
  • 100g Washed button mushroom quarters.
  • 20g Essential Cuisine Chicken Stock.
  • 800ml Coconut milk.
  • 200ml Double cream.
  • 1tbsp Barts red or green Thai curry paste (or to taste).
  • 2 tbsp Thai fish sauce.
  • 2 Kaffir lime leaves.
  • 2 Lightly crushed lemon grass sticks (will be removed)
  • 4 Small skinless chicken breasts, cut into long strips.
  • 1 tbsp Fresh lime juice.
  • Good Twist of freshly ground pepper
  • Sea Salt Season to your taste
  • 1 tbsp Roughly chopped coriander leaves
  • 1 tbsp Finely shredded Thai basil leaves.



  1. Heat the oil in a suitably sized saucepan, gently fry the shallots and garlic until soft but with not too much colour.
  2. Stir in the ginger, chilli, red peppers and mushrooms.
  3. Add the Essential Cuisine Chicken Stock, coconut milk and cream, bring to the boil.
  4. Stir in the Thai curry paste, fish sauce, lime leaves and lemon grass.
  5. Simmer for 5 minutes then add the chicken strips, stirring well to separate the flesh.
  6. Cook for 5-10 minutes or until the chicken is fully cooked through.
  7. Remove the lime leaves and lemon grass stalks, add the lime juice, stir in hot water to adjust the consistency if required.
  8. Season to your taste with sea salt and freshly ground pepper.
  9. Stir in the fresh coriander and basil and serve.