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Thai chicken & mushroom broth

Thai chicken & mushroom broth

Name: Thai chicken & mushroom broth
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Thai
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

Good Food team

Serves 4

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 4.8 out of 5.91 ratingsRate

69 comments

An ideal recipe for getting your Thai tastebuds into practice

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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

Nutrition: per serving

kcal179
fat6g
low
saturates1g
carbs6g
sugars4g
fibre1g
protein25g
salt2.32g

Method

step 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.
step 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 TIPS

KNOW-HOW

If you don’t have

any leftover chicken,

put 2 chicken

breasts in a pan

with a stock cube

and cover with cold

water. Bring to the

boil, then turn off

the heat and cover

for 15 mins

– the chicken will

be tender and the

cooking liquid

perfect for using

in your broth.

Recipe from Good Food magazine, May 2009

Comments, questions and tips (69)

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Overall rating

A star rating of 4.8 out of 5.91 ratings

tracymichaelae7oiLxHa3

10 months ago

I double everything coz we are good doers, use the leftover from a Woolies bbq chook and add extra fresh chilli and coriander, alternate between rice and noodles, have shared this with friends and we all love it!! Cheap simple tasty😊

claire.cannon01583

1 year ago

question

Hi, if I wanted to add tamarind paste, should I reduce it to one lime? Thanks

goodfoodteam

1 year ago

Hi, thanks for your question. If using tamarind then we'd suggest tasting it at the end before adding the lime juice and then just add lime juice if needed, according to taste. We hope this helps. Best wishes, BBC Good Food Team.

Lisa Rosa

2 years ago

I used Tom Yum paste, added a sliced red pepper and added Udon noodles at the end. Delicious

tess.harper62

3 years ago

I found the broth a little bland so had to add more Thai curry paste, I also added noodles and some PakChoi

ebrierley

5 years ago

A star rating of 5 out of 5.

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.