Thai chicken & mushroom broth

Thai chicken & mushroom broth

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(77 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, questions and tips

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ebrierley
12th Sep, 2019
5.05
Heart warming and delicious. Does what it says on the tin. Added 50% more stock, some vermicelli noodles and baby corn. So good. I can see this becoming a family favourite.
pop tweetz's picture
pop tweetz
7th Aug, 2019
5.05
If you don't have the Thai sauces, use a good dash of Soy and some sweet chilli sauce - you won't need to add the additional sugar but you still need Lime juice for that sour kick. I also poached Chicken thighs in the stock before shredding them and returning to the pan.
danielleh
27th Apr, 2017
5.05
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
french_cook
21st Nov, 2016
5.05
Hands down the best way to use leftover chicken! We made this recipe many times and we loved it every time!
Luciferloo
3rd Mar, 2016
5.05
Packed full of flavour and easy to make. Added some rice noodles and thoroughly enjoyed it.
chloehodges44
2nd Feb, 2016
I made it veggie and substituted chicken for pak choi and asparagus. Delicious!!
catie74
12th Oct, 2015
Try adding baby corn, mange tout and bean sprouts
ladyl1
30th Apr, 2015
5.05
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
5.05
delicious!
gingermut
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!

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Sarahlou1978
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
angiechili
18th Jul, 2019
5.05
I have been eating this for years! It is an excellent recipe. Top tip is to add fresh slices of avocado on top. I always serve it with rice in the bottom.
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