BlogStartersThai Style Broth

Thai Style Broth

Thai Style Broth

Serves 4


2 x 300ml cartons chilled chicken stock                                         

2 chicken breast fillets, thinly sliced

1 root of lemon grass, thinly sliced                                                        

5cm piece root ginger, peeled and sliced

120g shiitake mushrooms, halved

100g button mushrooms, sliced

4 spring onions, trimmed and shredded

1 large red chilli, deseeded and sliced

25g pack fresh coriander, very roughly chopped

2 tbsp tom yam soup paste or 2 tbsp Thai red curry paste

1 tbsp nam pla (fish sauce)

juice 1 lime

wedges of lime to serve


1. Bring the stock to the boil with 300ml water. Add the chicken, lemon grass 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.