Thai chicken & mushroom broth

Thai chicken & mushroom broth

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(60 ratings)

Prep: 10 mins Cook: 5 mins


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



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

  • zest and juice 2 limes



    The same shape, but smaller than…

  • 100g Portobello mushrooms, sliced



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


  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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Comments (63)

french_cook's picture

Hands down the best way to use leftover chicken! We made this recipe many times and we loved it every time!

Luciferloo's picture

Packed full of flavour and easy to make. Added some rice noodles and thoroughly enjoyed it.

chloehodges44's picture

I made it veggie and substituted chicken for pak choi and asparagus. Delicious!!

catie74's picture

Try adding baby corn, mange tout and bean sprouts

ladyl1's picture

This recipe is delicious and so simple, I make it exactly the same yet we have noodles in ours, makes it an awesome filling meal.

catie74's picture

My 7yr old Nephew made this for lunch. So tasty and he was very proud of himself. His 5yr old and 10yr old brothers were very impressed.

Barbora Briss's picture


gingermut's picture

Oh my word! This is absolutely GORGEOUS! So tasty, with a kick but not too much heat. O usually adjust recipes as I like strong flavours, but I followed this one exactly. It doesn't need tweaking at all in mt opinion. Great for the low carb diet too!

Yummyscrummy1's picture

Absolutely delicious! Can't wait to make it again. Served with basmati rice on the side to dip into the soup, can't rate highly enough.

loritaa's picture

Absolutely delicious. It tastes like Tom Yum Soup!! Such an easy meal and super easy on the stomach- we put in flat rice noodles in and it turned out probably better than what you can get in stores! Totally impressed and the boyfriend said thanks a gazillion times :) definitely a no passer!

Faye20's picture

This is a brilliant recipe idea. I wanted to add more vegetables to this dish so I added bean sprouts and sliced red peppers to go with it. This is a very adaptable recipe!

abfivestar's picture

I made this but substituted the red paste for green, added carrot and peppers along with some chilli flakes. Cooked it all in one pot with the chicken from scratch. It was easy and delicious.

jharper4308's picture

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

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

Fab. A firm favourite. I cannot believe something this tasty is so healthy!

thepopcorngirl's picture

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


Questions (1)

Sarahlou1978's picture


This soup is amazing.

It says there are 179kcal per serving. Could you tell me what size serving that is based on please?

Thank you

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