Thai chicken & mushroom broth

Thai chicken & mushroom broth

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(65 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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26th Sep, 2014
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
4th Sep, 2014
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.
14th Apr, 2014
Tasty and low in fat. Perfect for getting rid of that left over chicken.
1st Mar, 2014
Simple comment........ A simple dish.......ABSOLUTLY delicious
21st Jan, 2014
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
29th Dec, 2013
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.
23rd Sep, 2013
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!
9th Sep, 2013
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!).
26th Apr, 2013
Fab. A firm favourite. I cannot believe something this tasty is so healthy!
25th Mar, 2013
Delicious, was a real winner in this house :) I added Rice noodles, chillies & extra mushrooms, used only one lime & it was just brilliant. Thanks!


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