Thai Chicken & Mushroom Broth

Notes: Serves 4. Dead easy recipe.


  • 1 litre / 1¾ pints hot chicken stock;
  • 1 tablespoon Thai red curry paste (we use a whole small Bart's jar);
  • 1 tablespoon Thai fish sauce;
  • 2 teaspoons sugar (optional—we don't bother);
  • zest and juice of 2 limes;
  • 100g / 4oz Portobello mushrooms, sliced;
  • bunch spring onions, sliced (whites and greens);
  • 200g / 8oz leftover chicken, shredded.


  1. Tip the stock into a saucepan, then stir in the curry paste, fish sauce, sugar, lime juice and zest.
  2. Bring to the boil, then add the mushrooms and spring onion.
  3. Cover, and simmer for 2 minutes.
  4. Stir in the chicken and gently heat through.
  5. Serve ladled into bowls, accompanied with some hunks of bread.


    1. The chicken needs to be pre-cooked, and you don't need a lot of it. The recipe is, therefore, a good way to make use of leftover chicken, but you can cook the chicken especially for the recipe, if you want.

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