Thai chicken & mushroom broth

Thai chicken & mushroom broth

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(44 ratings)

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Cooking time

Prep: 10 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 4

An ideal recipe for getting your Thai tastebuds into practice

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
179
protein
25g
carbs
6g
fat
6g
saturates
1g
fibre
1g
sugar
4g
salt
2.32g

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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Method

  1. Tip the stock into a saucepan, then stir in the curry paste, fish sauce, sugar, lime juice and most of the zest. Bring to the boil, then add the mushrooms and whites of the spring onion. Cover, then simmer for 2 mins.
  2. Stir in the chicken and most of the spring onion greens to gently heat through, then serve ladled into bowls and scattered with the remaining lime zest. Serve with extra lime juice, sugar and fish sauce on the side so everyone can adjust their own bowlfuls.

Recipe from Good Food magazine, May 2009

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Comments

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jharper4308's picture
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Tasty and low in fat. Perfect for getting rid of that left over chicken.

Geralltalffi's picture

Simple comment........
A simple dish.......ABSOLUTLY delicious

acatraps's picture
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A delicious simple dish and also low fat. I doubled the amount of stock, thai red curry paste, lime juice and fish sauce. I am a big fan of vegetables and didn't have spring onions to hand so I added finely sliced red onions, 2 chillis, celery and diagonally sliced carrot for step 1. After about 5 minutes of boiling/ simmering, I added half a red pepper finely sliced and brocolli, and then let simmer for a couple of minutes, before adding diagonally sliced courgette, mushrooms and the chicken for just 1 minute. It was very tasty and I will definitely make again.

Jessica O'Shea's picture

V tasty; a nice light dish after excesses of Christmas. Used chestnut mushrooms instead of portobello. Didn't have leftover chicken so used the chicken know-how tip which worked well. Good for weekend lunches or starter (for Thai meal) in small portions. Meant to add instant vermicelli noodles but forgot. Might be nice addition to bulk it out for main meal.

kljlarsson's picture

This was surprisingly nice! I only used the juice of 1 1/2 limes, as I didn't want it too tangy, and used chestnut mushrooms instead of Portobello. Lovely, rich and authentic flavour. Will definitely make again!

Alix88's picture

Delicious. I cooked the veg with added beans in stock in the microwave at work then heated up the cooked chicken in it. Worked out perfectly (and everybody at work was jealous!).

gillibob's picture
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Fab. A firm favourite. I cannot believe something this tasty is so healthy!

thepopcorngirl's picture
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Delicious, was a real winner in this house :) I added Rice noodles, chillies & extra mushrooms, used only one lime & it was just brilliant. Thanks!

jackarama's picture
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so quick and tasty.highly recommend.

trabunch's picture
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Absolutely delicious. Easy to make and packed full of flavour.

lseastwood's picture
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Very tasty and easy to make, low calorie lunch. I added extra lime juice after cooking to give it a bit more of a tang. Will make again

rachelhelen1's picture
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Cheap and easy, amazing flavours. Tastes great a couple of days later too, nice and rich.

siobhang's picture
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Love this recipe. We used turkey instead of chicken as we had plenty left after Christmas, chestnut mushrooms instead of portobello, and a handful of dried wild mushrooms. Absolutely gorgeous, will be making a lot in the future!

theonlywayisveggie's picture

can I make this without chicken?? It looks amazing but I am vegetarian so...

jevick's picture
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Very tasty. Made for two so halved ingredients. Personally will add less lime next time. But quick and easy low fat meal for those on a diet!

bricin's picture
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This was so simple and quick to make and tasted amazing. 1 tbsp of the red curry paste from my local indonesian was really hot and not for the feint hearted, but we loved it. Couldn't get portobello so used shii take instead. Served it on top of noodles to bulk it out a wee bit and make a full meal from it. Will definitely become a regular. Fantastic! :)

kirkic's picture

this was super nice. tip to cook the chicken worked a treat.

suemag's picture
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Have made this 3 times in the last couple of weeks. Each time have cooked chicken in the stock before using it to make the broth. Timings are perfect. A quick, easy and very healthy supper.

le_bubs's picture
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Delicious flavours - I used prawns instead of chicken and slightly overcooked them they only need 4 mins cooking time and I had them in the soup for 6 mins. I also added hot chilli flakes which gave it a good kick

linfloss's picture
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Lovely and fragrant, I added some low fat, low carb chinese noodles to pack it out. Very tasty and filling for something so healthy!

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