Thai chicken & mushroom broth

Thai chicken & mushroom broth

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(60 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

    Sugar

    shuh-ga

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

  • zest and juice 2 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 100g Portobello mushrooms, sliced
    Mushroom

    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 onions

    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

    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, questions and tips

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jackarama
20th Mar, 2013
5.05
so quick and tasty.highly recommend.
trabunch
11th Mar, 2013
5.05
Absolutely delicious. Easy to make and packed full of flavour.
lseastwood
12th Feb, 2013
4.05
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
22nd Jan, 2013
5.05
Cheap and easy, amazing flavours. Tastes great a couple of days later too, nice and rich.
siobhang
29th Dec, 2012
5.05
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
28th Dec, 2012
can I make this without chicken?? It looks amazing but I am vegetarian so...
jevick
23rd Oct, 2012
5.05
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
bricin
30th Aug, 2012
5.05
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
19th Jun, 2012
this was super nice. tip to cook the chicken worked a treat.
suemag
6th Jun, 2012
5.05
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.

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