INGREDIENTS











• 4 cups chicken stock
• 1 can coconut milk
• 1/4 cup low sodium soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons honey
• 1/3 cup creamy peanut butter
• 1/4 cup Thai red curry paste
• 220g wild mushrooms, sliced
• 1 red pepper sliced
• 1 yellow pepper sliced
• 1 inch fresh ginger, grated
• 1 clove garlic, minced or grated
• 300g zucchini noodles
• 350g rotisserie chicken shredded
• Juice of 1 lime
• 3 cups fresh baby spinach chopped
• Chopped peanuts and coriander for serving

Method

1. In a large pot, combine the chicken stock, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste and bring to the boil.
2. Add the wild mushrooms, peppers, ginger, and garlic, reduce the heat and simmer for 5 minutes.
3. Stir in the zucchini noodles, shredded chicken, lime juice and spinach and cook for a further 5 mins.
4. Serve immediately and garnish with chopped peanuts and coriander.

Recipe and styling by Lisa Clark, Food Stylist & Chef

Lisa Clark is an established Cape Town food stylist with a background as a chef and product developer. This experience, along with her passion for design and form has led her to work with some of South Africa’s best photographers and companies.