Thai Chicken & Mushroom Broth – Gruts

Ingredients

• 1 litre / 1¾ pints hot chicken stock;
• 1 tablespoon Thai red curry paste (we use a whole small Bart's jar);
• 1 tablespoon Thai fish sauce;
• 2 teaspoons sugar (optional—we don't bother);
• zest and juice of 2 limes;
• 100g / 4oz Portobello mushrooms, sliced;
• bunch spring onions, sliced (whites and greens);
• 200g / 8oz leftover chicken, shredded.