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

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Thai chicken & mushroom broth

Thai chicken & mushroom broth

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 4.8 out of 5.92 ratingsRate

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An ideal recipe for getting your Thai tastebuds into practice

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Ingredients

Nutrition

Units:

MetricUS

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

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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

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A star rating of 4.8 out of 5.92 ratings

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