Thai Chicken and Mushroom Broth

Thai Chicken and Mushroom Broth
  • Yield : 1
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

If you have some leftover chicken, by adding some mushroom and seasoning you can make a yummy dinner in just 15 minutes. Or you can use chicken breasts instead to make this low-fat, warm and refreshing soup.


  • 1 liter hot chicken stock
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon Thai fish sauce
  • 1 teaspoon sugar
  • 2 lime (zest and juice)
  • 100 g portobello mushrooms
  • 200 g chicken (leftover, shredded)
  • spring onions (sliced, white and greens separated)


Step 1

Put the stock into a saucepan, then add the curry paste, fish sauce, sugar, lime juice and most of the zest. Bring to the boil.

Step 2

Add the mushrooms and whites of the spring onion. Then cover and let it simmer for 2 minutes.

Step 3

Add the chicken and most of the spring onion greens and cook until all is heated. Serve it in bowl with the lime zest scattered all over it.

Step 4

It is good to put some extra lime juice, sugar and fish sauce on the sides so that everyone can adjust the taste on their own.

Recipe Type: Tags: , , ,
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