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Thai chicken & mushroom broth

Thai chicken & mushroom broth

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(59 ratings)

Prep: 10 mins Cook: 5 mins

Easy

Serves 4
An ideal recipe for getting your Thai tastebuds into practice

Nutrition and extra info

Nutrition: per serving

  • kcal179
  • fat6g
  • saturates1g
  • carbs6g
  • sugars4g
  • fibre1g
  • protein25g
  • salt2.32g
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Ingredients

  • 1l hot chicken stock
  • 1 tbsp Thai red curry paste
  • 1 tbsp Thai fish sauce
  • 2 tsp sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • zest and juice 2 limes

    Lime

    ly-m

    The same shape, but smaller than…

  • 100g Portobello mushrooms, sliced

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • bunch spring onions, sliced, whites and greens seperated

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 200g leftover chicken, shredded

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

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.

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Comments (62)

trabunch's picture
5

Absolutely delicious. Easy to make and packed full of flavour.

lseastwood's picture
4

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
5

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

siobhang's picture
5

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
5

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
5

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
5

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
4

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
5

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

aisharoberts's picture
4

Very quick, very tasty. Also made a veggie version with Shitake mushrooms, Udon noodles and mange tout.

lindeens's picture
3

I was not blown away.

johndeturl's picture
5

Excellent same as Peter I added some noodles and my family enjoyed it very much.

misstressmoo's picture
5

Cooked this for dinner tonight, it was wonderful. Great fresh flavours, added noodles as suggested. Would try it next time with a red chilli to boost the heat.

dishymummy's picture
5

A great cold busting soup. I added 1 chilli and some fresh ginger. Delicious!

judokavlad's picture

Great dish, but I highly recommend adding fresh lemon-grass to the recipe. Also tofu is a good alternative to chicken.

emmarussell's picture
5

This is one of my all time favourite recipes! We add a little more fish sauce, a few toasts nuts and seeds (usually cashews and sunflower seeds) some rice noodles and usually a chilli as my other half is chilli mad! It's wonderful, made it again and again

nearlycook's picture
5

Light,refreshing, really nice.

helen-luke's picture
5

Loved this recipe! We added some rice noodles and peas to make it go further. The whole family really enjoyed it :)

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