Thai chicken & mushroom broth

Thai chicken & mushroom broth

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(70 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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27th Apr, 2017
Made this loads with the addition of flat rice noodles and it's a favourite however today I had no fish sauce or portobello so made with shiitake and soy...just as delicious
french_cook's picture
21st Nov, 2016
Hands down the best way to use leftover chicken! We made this recipe many times and we loved it every time!
3rd Mar, 2016
Packed full of flavour and easy to make. Added some rice noodles and thoroughly enjoyed it.
2nd Feb, 2016
I made it veggie and substituted chicken for pak choi and asparagus. Delicious!!
12th Oct, 2015
Try adding baby corn, mange tout and bean sprouts
30th Apr, 2015
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.
Barbora Briss
23rd Nov, 2014
7th Nov, 2014
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!
29th Sep, 2014
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.
29th Sep, 2014
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!


22nd Jul, 2015
Hi, 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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