Thai chicken & mushroom broth

Thai chicken & mushroom broth

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(49 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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reeveslj's picture
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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!

kbg's picture
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very nice very tastey losts of flavour

herricm's picture
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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.

emma052's picture
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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!

faye500's picture
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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.

vdalgarno's picture

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

lolzars's picture
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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.

lolzars's picture
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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.

alexisgoles's picture
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Amazing, has turned into one of my favourites!

jraustwick's picture
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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.

tashab07's picture

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!

missis's picture
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Added pad thai noodles for dinner recipe, very nice.

natalierachel's picture
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Enjoyed this very much.

daisyjay238's picture
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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.

pmr747's picture
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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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