Thai Chicken & Mushroom Broth
This Thai-inspired hot and tangy chicken soup is the perfect dish to warm you up from the inside out. With a flavorful broth infused with red curry paste, fish sauce, and lime juice, this soup is filled with tender slices of Portobello mushrooms and shredded chicken, making it a comforting and satisfying meal. Garnish with fresh spring onion greens and a hint of lime zest for a burst of vibrant flavor in every spoonful. Perfect for a chilly evening or when you're in need of a cozy pick-me-up.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 179 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 2.32 milligram of sodium
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