Thai-style Chicken, Shiitake and Tenderstem® Broccoli with Noodles and Coconut Broth

Thai-style Chicken, Shiitake & Tenderstem® Broccoli with Noodles & Coconut Broth

  • 5 minutes preparation

  • 25 minutes cooking

  • Serves 4-6

Tenderstem® and Thai food. What a combination! Here, savoury chicken, shiitake mushrooms and Tenderstem® sit in a sweet coconut broth.


  • 1½ tbsp groundnut oil
  • 6 shallots, peeled and sliced
  • 4 cloves garlic, sliced
  • 100g shiitake mushrooms, sliced
  • 600g butternut squash, deseeded, peeled and cut into cubes
  • 1 tsp ground turmeric
  • 1 or 2 tbsp Thai red curry paste (depending on strength of paste)
  • 400ml tinned coconut milk
  • 250ml chicken stock
  • 350g chicken breast fillet, cut into chunks
  • 200g Tenderstem®, halved horizontally
  • ½ - 1 tsp soft light brown sugar
  • Juice of ½ lime
  • 2 tsp fish sauce, or to taste
  • 400g egg noodles
To Finish off
  • 2 spring onions, chopped on the diagonal
  • 1 medium red chilli, halved, deseeded and cut into shreds
  • 2 tbsp fresh coriander
  • wedges of lime
Shop this recipe at your preferred retailer


  1. Put the oil into a large saucepan and fry the shallots, garlic, mushrooms and butternut squash until they are golden – it will take about 3 minutes.
  2. Add the turmeric and curry paste. Stir around and cook for a minute until the spices become fragrant.
  3. Add the coconut milk and the stock and bring to a simmer. Cook for 10 minutes (the squash should feel quite soft) then add the chicken and Tenderstem® and cook for another 5 minutes. The squash should be completely tender and the chicken cooked through. You can add more stock or water if you would like it to be soupier.
  4. Season with the sugar, lime and fish sauce and adjust to your taste – you may want to add more lime or even a little more sugar. You want a balance of hot, sour, salty and sweet.
  5. Cook the noodles according to the instructions on the packet. Once cooked, divide the noodles between four or six bowls, spoon the chicken over them, and top with the spring onion, chilli and coriander. Offer wedges of lime to serve.

Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.