Serves 4
15 min
Thai Chicken and Mushroom Broth
Recipe GLPRf6b4203488e358
A light and aromatic Thai-inspired broth featuring tender shredded chicken and earthy mushrooms in a fragrant curry-infused broth. This comforting soup is balanced with bright lime, fish sauce, and a touch of sweetness, served in individual bowls with accompaniments on the side so each diner can customize their bowl to taste.
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Ingredients
1 liter hot chicken stock
1 tablespoon Thai red curry paste
1 tablespoon Thai fish sauce
2 teaspoons sugar
2 limes, zest and juice
100 grams Portobello mushrooms, sliced
1 bunch spring onions, white and green parts separated
200 grams leftover cooked chicken, shredded
Directions
Pour the hot chicken stock into a saucepan. Stir in the Thai red curry paste, fish sauce, sugar, and juice from the limes along with most of the lime zest. Bring the mixture to a boil over medium-high heat. Once boiling, add the sliced mushrooms and the white parts of the spring onions. Reduce the heat, cover the pan, and simmer gently for 2 minutes to allow the mushrooms to soften and flavors to meld.
Add the shredded chicken and most of the spring onion greens to the broth, stirring gently to distribute evenly. Continue heating just until the chicken is warmed through, about 1 minute. Do not allow to boil. Ladle the soup into serving bowls and garnish with the remaining lime zest. Serve immediately with extra lime juice, sugar, and fish sauce on the side so each diner can adjust the flavors of their bowl according to personal preference.
