Thai chicken & mushroom broth

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• Peter747

  22 April 2009

  Peter747 rated and commented on this recipe

  

  We enjoyed this a lot. I added more mushroom & some noodles and it went down very well. Liked the tip about boiling the chicken and using as stock. Will cook again

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• DaisyJay

  28 May 2009

  DaisyJay rated and commented on this recipe

  

  Loved this - always buy a bigger chicken for roasts now so we can have this the following day for supper! Have added mangetout to add a touch of greenery.

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• Natalie

  07 July 2009

  Natalie rated and commented on this recipe

  

  Enjoyed this very much.

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• Missis

  03 August 2009

  Missis rated and commented on this recipe

  

  Added pad thai noodles for dinner recipe, very nice.

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• Tashab07

  22 September 2009

  Tashab07 commented on this recipe

  I tried this and it was really easy and very delicious! I poached the chicken in boiling water and used as stock, also shredded the chicken and added at the end. Tasted great!

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• John

  02 December 2009

  John rated and commented on this recipe

  

  I substituted Soy sauce for the Thai fish sauce and everyone loves this soup. Very easy and quick to make - the chicken prepared according to the "Know-How" tip works very well. I am asked to make it regularly.

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• Alexis

  04 October 2010

  Alexis rated and commented on this recipe

  

  Amazing, has turned into one of my favourites!

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• Lolzars

  11 October 2010

  Lolzars commented on this recipe

  Love this recipe - it's so quick to make. I always have it with sticky rice on the side, and i add peas and baby corn to the broth. Delicious.

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• Lolzars

  11 October 2010

  Lolzars rated and commented on this recipe

  

  Love this recipe - it's so quick to make. I always have it with sticky rice on the side, and i add peas and baby corn to the broth. Delicious.

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• Nell

  11 January 2011

  Nell commented on this recipe

  Made a veggie version of this by substituting chicken with cauldron tofu chunks, also added rice noodles. Was absolutely lovely!

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• faye500

  13 January 2011

  faye500 rated and commented on this recipe

  

  very nice and flavoursome. I put the heads of baby sweetcorn in and extra mushrooms and it was amazing! Brilliant tip on cooking the chicken.

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• Doris

  09 February 2011

  Doris rated and commented on this recipe

  

  Very tasty, although the fish sauce did overpower the taste a little, would only add half the amount next time. I added soft noodles and baby sweetcorn to make it a bit more filling. Great idea with the chicken breast though!

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• Michelle

  06 March 2011

  Michelle rated and commented on this recipe

  

  Really easy to make and so many ways to adapt the filling, I cooked mine with mushrooms but added in some ham just as I served it, lovely hot and sour dish. Would be great with prawns or with left over roast beef.

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• kimberlyg

  08 April 2011

  kimberlyg rated and commented on this recipe

  

  very nice very tastey losts of flavour

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• Jenny

  19 April 2011

  Jenny commented on this recipe

  I live in thailand and don't often get to make meals as its so cheap to eat out every night! But for a change I made this recipie its Really easy to make, very tasty & will defiantly make again!

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• Jenny

  19 April 2011

  Jenny rated and commented on this recipe

  

  I live in thailand and don't often get to make meals as its so cheap to eat out every night! But for a change I made this recipie its Really easy to make, very tasty & will defiantly make again!

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• Hippychick

  19 April 2011

  Hippychick rated and commented on this recipe

  

  Mmm delicious recipe! I also added some lemongrass when cooking. Cooked the chicken as per the know-how tip, worked really well.

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• Shaden

  25 April 2011

  Shaden rated and commented on this recipe

  

  This was very easy to make and really yummy. We used leftover chicken from our roast chicken dinner, we used only one lime, and we added Udon noodles. You'll need a spoon and a fork, or chopsticks!

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• Sarah

  05 August 2011

  Sarah rated and commented on this recipe

  

  Delicious! Used lemon instead of lime, added noodles and went easy on the fish sauce. Next time I'll try adding other veg. Love the chicken know-how tip.

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• tinysafa

  25 August 2011

  tinysafa commented on this recipe

  this dish is amazing - i add fresh chillies, glass noodles and fresh coriander on top! too good.

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Ingredients

• 1l hot chicken stock
• 1 tbsp Thai red curry paste
• 1 tbsp Thai fish sauce
• 2 tsp sugar
• zest and juice 2 limes
• 100g Portobello mushrooms , sliced
• bunch spring onions , sliced, whites and greens seperated
• 200g leftover chicken , shredded

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 5 mins

Low-fat

Ingredients

• 1l hot chicken stock
• 1 tbsp Thai red curry paste
• 1 tbsp Thai fish sauce
• 2 tsp sugar
• zest and juice 2 limes
• 100g Portobello mushrooms , sliced
• bunch spring onions , sliced, whites and greens seperated
• 200g leftover chicken , shredded

PER SERVING

179 kcalories, protein 25g, carbohydrate 6g, fat 6 g, saturated fat 1g, fibre 1g, sugar 4g, salt 2.32 g

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