Thai Style Broth

Prep time: 5 minutes
Cooking time: 15 minutes
Serves: 4

Quick to cook but bursting with flavour, this wholesome Thai broth is perfect for a winter’s day as a great alternative to traditional soup. Flavour with fresh lime, lemongrass and coriander to finish.


  • 120g shiitake mushrooms, halved
  • 100g button mushrooms, sliced
  • 600ml chicken stock, chilled
  • 2 chicken breast fillets, thinly sliced
  • 1 root of lemongrass, thinly sliced
  • 5cm piece root ginger, peeled and sliced
  • 4 spring onions, trimmed and shredded
  • 1 large red chilli, deseeded and sliced
  • 25g fresh coriander, very roughly chopped
  • 2 tbsp tom yam soup paste or 2 tbsp Thai red curry paste
  • 1 tbsp nam pla (fish sauce)
  • 1 lime, juice

To serve

  • Wedges of lime


  1. Bring the stock to the boil with 300ml water. Add the chicken, lemongrass and ginger then simmer for 10 mins. Use a large slotted spoon to remove any scum which might be floating on the surface of the broth.
  2. Add the remaining ingredients, bring back to the boil and simmer for 5 mins. Serve in bowls topped with a sprig of fresh coriander and garnish with lime wedges.

There are no reviews yet. Be the first one to write one.

Review this Recipe