Thai Chicken Mushroom Broth Recipes

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THAI CHICKEN & MUSHROOM BROTH



Thai chicken & mushroom broth image

An ideal recipe for getting your Thai tastebuds into practice

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Soup

Time 15m

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 179 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 2.32 milligram of sodium

THAI LEMON GRASS, CHICKEN AND MUSHROOM BROTH



Thai Lemon Grass, Chicken and Mushroom Broth image

With many of the ingredient used in thai cooking now readily available in supermarkets, authentic thai soups are easy to achieve. My recipe is made with chicken, but you could also try making it with prawns, diced or miinced pork or, extra vegetables.

Provided by Lene8655

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 stalk lemongrass
600 ml hot chicken stock
2 boneless skinless chicken breasts, diced
1 -2 teaspoon Thai red curry paste
1 shallot, finely chopped
200 g shiitake mushrooms, sliced
4 teaspoons light muscovado sugar
2 teaspoons Thai fish sauce
2 lemons, juice of
salt & freshly ground black pepper
2 green onions, thinly sliced
2 red chilies, thinly sliced
50 g coriander leaves

Steps:

  • Flatten the lemon grass stalk with a rolling pin or meat mallet and place in the pan with the stock, chicken, curry paste and shallot; bring to the boil. Add the mushrooms to the pan and simmer gently for 8-10 minutes.
  • Stir the sugar and the fish sauce into the soup and simmer for 3 minutes until the chicken is cooked. Squeeze in lemon juice and season to taste.
  • Ladle the soup into warmed serving bowls and scatter over the salad onions, chilli and corriander. Serve with an extra wedge of lemon.

Nutrition Facts : Calories 133.7, Fat 2.6, SaturatedFat 0.6, Cholesterol 37.8, Sodium 788.4, Carbohydrate 10.7, Fiber 0.9, Sugar 7.1, Protein 16.8

THAI CHICKEN & MUSHROOM BROTH



THAI CHICKEN & MUSHROOM BROTH image

Categories     Soup/Stew     Mushroom

Yield 2 servings

Number Of Ingredients 8

500ml hot chicken stock
1/2 tbsp Thai red curry paste
1/2 tbsp Thai fish sauce
1 tsp sugar
zest and juice 2 limes
50g Portobello mushrooms (sliced)
bunch spring onions (sliced, whites and greens separated)
100g leftover chicken (shredded)

Steps:

  • 1. 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. 2. 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. TIP - If you don't have any leftover chicken, put 2 chicken breasts in a pan with a stock cube and cover with cold water. Bring to the boil, then turn off the heat and cover for 15 mins - the chicken will be tender and the cooking liquid perfect for using in your broth. 179 kcalories, protein 25g, carbohydrate 6g, fat 6g, saturated fat 1g, fibre 1g, sugar 4g, salt 2.32g

THAI CHICKEN, MUSHROOM AND BASIL STIR-FRY



Thai Chicken, Mushroom and Basil Stir-Fry image

This is a recipe that I have had for some time now, and I don't even remember where I got it, but it does sound delicious, so I thought I'd post it - Have fun with it!!

Provided by Chef mariajane

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

6 boneless skinless chicken breasts, about 2 lb
2 -3 tablespoons vegetable oil
4 cups mushrooms
4 teaspoons fresh ginger, minced
1 medium jalapeno pepper, seeded and finely chopped
1 pepper or 1 two small red chile, seeded and finely chopped
3 garlic cloves, minced
1/4 teaspoon red chili pepper flakes
1 1/4 cups chicken broth or 1 1/4 cups chicken bouillon
4 teaspoons fish sauce
1 1/2 teaspoons sugar
1 green onion, sliced
1/4 cup fresh basil, coasrse chopped (or shredded)

Steps:

  • Cut chicken into bite-size strips, about 1/4-inch wide. Heat 1 tablespoon oil in a large nonstick frying pan set over medium-high heat. Add about half of chicken ad stir-fry until almost cooked, from 3-4 minutes. Remove to a plate. Repeat with remaining chicken, add more oil if needed. Remove to plate.
  • Add remaining oil to pan, then mushroom, ginger, jalapeno, pepper, garlic, and chili flakes. Stir often until lightly browned, about 5 minutes. Stir in broth, fish sauce and sugar. When boiling, add chicken and and any juices that have collected on plate. Cook uncovered, and stirring often, just until chicken is done as you like it, or feels springy to the touch, about 2 minutes. Sti in onion and basil. Taste and add a little more fish sauce if you like.
  • Spoon over rice in individual bowls.

Nutrition Facts : Calories 306, Fat 12.2, SaturatedFat 2.1, Cholesterol 113.3, Sodium 917, Carbohydrate 6.1, Fiber 1.1, Sugar 3.7, Protein 42

SPICY CHICKEN THAI SOUP



Spicy Chicken Thai Soup image

Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 15

3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
4 cloves garlic, chopped
1 (4 inch) piece fresh ginger root, chopped
4 cups chicken broth
1 tablespoon vegetable oil
2 ½ pounds skinless, boneless chicken thighs, cut into chunks
12 ounces fresh white mushrooms, quartered
2 teaspoons red curry paste
3 tablespoons fish sauce
1 lime, juiced
2 (14 ounce) cans coconut milk
1 red onion, sliced
½ bunch cilantro, roughly chopped
1 lime, cut into wedges, for serving
1 fresh jalapeno pepper, sliced into rings

Steps:

  • Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
  • Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
  • Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
  • Stir in mushrooms and cook for 5 more minutes.
  • Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
  • Skim off any excess oil and fat that rises to the top and discard.
  • Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
  • Remove from heat and add about 1/2 the cilantro.
  • Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

Nutrition Facts : Calories 596 calories, Carbohydrate 14.3 g, Cholesterol 114 mg, Fat 44.8 g, Fiber 3 g, Protein 41 g, SaturatedFat 28.9 g, Sodium 1207.4 mg, Sugar 2.9 g

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