4 cups (1 L) sodium-reduced chicken broth
8 oz (250 g) boneless skinless Ontario chicken breast,
cut into bite-size strips
3 cups (750 mL) coarsely chopped Ontario savoy cabbage
2 cups (500 mL) sliced stemmed Ontario shiitake mushrooms (about 5 oz/150 g)
1 tbsp (15 mL) finely chopped fresh gingerroot
1 Ontario onion, halved and thinly sliced lengthwise
1 Ontario carrot, cut into julienne strips
3 tbsp (45 mL) fish sauce or soy sauce
2 tbsp (25 mL) Thai red curry paste
2 tbsp (25 mL) fresh lime juice
Fresh Ontario coriander
In large pot, bring broth and 2 cups (500 mL) water to boil. Stir in chicken; cook over medium heat for 3 minutes.
Add cabbage, mushrooms, ginger, onion, carrot, fish sauce and curry paste; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 15 minutes, stirring occasionally. Stir in lime juice. Serve garnished with coriander.
Photo and recipe courtesy of Foodland Ontario. For more info visit www.foodland.gov.on.ca.