Thai chicken & mushroom broth

Thai chicken & mushroom broth

  • 1
  • 2
  • 3
  • 4
  • 5
(43 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 4

An ideal recipe for getting your Thai tastebuds into practice

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
179
protein
25g
carbs
6g
fat
6g
saturates
1g
fibre
1g
sugar
4g
salt
2.32g

Ingredients

  • 1l hot chicken stock
  • 1 tbsp Thai red curry paste
  • 1 tbsp Thai fish sauce
  • 2 tsp sugar
  • zest and juice 2 limes
  • 100g Portobello mushrooms, sliced
  • bunch spring onions, sliced, whites and greens seperated
  • 200g leftover chicken, shredded

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, May 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
aisharoberts's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very quick, very tasty. Also made a veggie version with Shitake mushrooms, Udon noodles and mange tout.

lindeens's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was not blown away.

johndeturl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent same as Peter I added some noodles and my family enjoyed it very much.

misstressmoo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cooked this for dinner tonight, it was wonderful. Great fresh flavours, added noodles as suggested. Would try it next time with a red chilli to boost the heat.

dishymummy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A great cold busting soup. I added 1 chilli and some fresh ginger. Delicious!

judokavlad's picture

Great dish, but I highly recommend adding fresh lemon-grass to the recipe. Also tofu is a good alternative to chicken.

emmarussell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is one of my all time favourite recipes! We add a little more fish sauce, a few toasts nuts and seeds (usually cashews and sunflower seeds) some rice noodles and usually a chilli as my other half is chilli mad! It's wonderful, made it again and again

nearlycook's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Light,refreshing, really nice.

helen-luke's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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

mrslashy's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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!

kimberlyg's picture
  • 1
  • 2
  • 3
  • 4
  • 5

very nice very tastey losts of flavour

herricm's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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!

Pages

Questions

Tips