Thai Kaeng-Chud-Kai-Hed: Chicken & Mushroom

Free Range Chicken Broth
Servings icon
Servings
6
Preperation time icon
Prep Time
15 min
Cook time icon
Cook Time
15 min

What You'll Need

  • 2 tbsp. vegetable oil
  • 2 garlic cloves, crushed
  • 2 inches fresh ginger, crushed
  • 1 tsp. Hain® Sea Salt
  • 2 red chilies, chopped small
  • 1 tbsp. red curry powder
  • 4 fresh shitake mushrooms, sliced
  • 1 oyster mushroom, sliced
  • 5 cups Imagine® Organic Free Range Chicken Broth
  • 2 lb. cooked white chicken, cubed
  • 1 tbsp. fish sauce
  • 6 scallions, chopped
  • ½ cup bean sprouts
  • 2 tbsp. cilantro leaves, chopped

How to Make

  1. Heat the oil in a heavy bottomed soup pot, add garlic and ginger. Sauté until garlic is lightly golden, about 3-5 minutes.
  2. Add in the salt, red chili and curry powder. Stir in the mushrooms, cooking stock, chicken, and fish sauce and bring to a boil for 2-3 minutes.
  3. Lower heat and add in scallions and bean sprouts, simmer soup for 3-5 minutes.
  4. Stir in cilantro leaves and season to taste.
  5. Divide between warm soup bowls and enjoy.