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 (63)

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 :)

heleniarowe's picture
5

Poached the chicken as the above tip and added babycorn, regular mushrooms, egg drop and shredded cabbage - delicious

mrslashy's picture
5

I just cooked this for my lunch but instead of chicken & mushroom I used king prawns & mangetout & placed cold rice noodles into the bottom of the bowl prior to pouring hot broth on to heat the noodles , it was devine & very quick & easy . The only thing is my broth wasn't as dark at the 1 pictured but that could be due to not adding mushrooms which would make the broth darker in colour .

tinysafa's picture

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

coatsworth's picture
5

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.

shaden's picture
5

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!

hippychick01's picture
5

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

reeveslj's picture
5

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!

reeveslj's picture
5

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!

Kbrooke61's picture
4

very nice very tastey losts of flavour

herricm's picture
5

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
4

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
5

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
4

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
4

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
5

Amazing, has turned into one of my favourites!

jraustwick's picture
5

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
4

Added pad thai noodles for dinner recipe, very nice.

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