Schwartz September 2019
Smoked Chicken Broth with Jasmine Rice - Take Stock Magazine

Spicy Smoked Chicken Broth

Dez Turland, group development chef at Brend Hotels for Tilda Foodservice
Serves: 4
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  • 2 smoked whole chickens
  • 250g chicken wings
  • 200g carrot, celery, shallots, coriander stalks, garlic, peeled & chopped for stock
  • 150g Tilda Fragrant Jasmine Rice, pre-cooked as instructions on packet
  • 2 tbsp rapeseed oil
  • 1 tbsp Thai green curry paste
  • 15g ginger, cut into julienne
  • 6 kaffir lime leaves
  • 2 lemongrass, crushed
  • 10g galangal
  • 350ml coconut milk
  • 1 tbsp fish sauce
  • 100g green beans
  • 1 carrot, cut into julienne
  • 25g coriander, chopped
  • 1 bok choi, shredded
  • 6 spring onions, thinly sliced
  • 1 lime
  • 2 red chillies, deseeded & thinly chopped
  • Sesame & rapeseed oil (1 part sesame to 3 parts rapeseed), for serving


  1. Remove the breasts from the smoked chickens and reserve. Chop the carcasses and place in a saucepan with the chicken wings and vegetables, cover with water, bring to the boil and then simmer for 60 minutes
  2. You should be left with about 500ml of clear chicken stock
  3. Heat the oil and add the paste. Cook gently for 1 minute, then add the ginger, lime leaves, lemongrass and galangal
  4. Gently pour in the milk, stock and fish sauce. Bring to the boil, turn down the heat and simmer for 1 minute
  5. Add the green beans and carrots and simmer for 2 minutes
  6. Add the chicken breasts, coriander, bok choi, spring onions and a squeeze of lime
  7. Add the cooked rice to the soup bowls and pour the soup over. Sprinkle with chilli and a drizzle of sesame/rapeseed oil
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