I have been seeing the broth rice trend all over my socials so had to give my own version a try. I really enjoyed this so will definitely be giving other variations a go, but on this occasion I went for a panfried chicken breast marinated in ginger, lime, garlic, soy and honey and a fragrant, aromatic, spicy, creamy broth with all the flavour of your favourite red thai curry. Served with some brown rice, seared pak choi and tenderstem and extra lime, chiili, coriander and spring onions, this was such a nice quick and healthy midweek dinner.

An easy weeknight dinner which is full of flavour and plenty of goodness. Great as a veggie recipe if the chickpeas are served with some flatbreads/naan/sourdough to mop up all the deliciousness, or can be topped with any protein of your choice. Have to say it was pretty yummy with some panfried chunky pieces of halibut. One to save for your weekly rotation for sure.