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Ingredients
- 600ml chicken stock
- 3 tbsp Woolf’s Kitchen Tamarind, Garlic & Chilli Spice Paste
- 50g cherry tomatoes, halved
- 50g shiitake, oyster or chestnut mushrooms, sliced
- 140g ready-cooked chicken, shredded
- 2 tbsp fish sauce
- 1 tsp sugar
- 2 tbsp lime juice
- 1 bird’s eye chilli, sliced, to serve, optional
- small handful coriander leaves, to serve
- Woolf’s Kitchen Chilli Crunch or Sticky Chilli Oil, to serve