Thai Style Broth

10 minute(s)
10 minute(s)
  1. Bring the stock to the boil with 300ml water.
  2. Add the chicken, lemon grass and ginger then simmer for 10mins. Use a large slotted spoon to remove any residue which might be floating on the surface of the broth.
  3. Add the all remaining ingredients, bring back to the boil and simmer for 5-6mins.
  4. Serve in bowls topped with fresh coriander and garnish with lime wedges. 


  • 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 thai red curry paste
  • 1 tbsp nam pla (fish sauce)
  • Juice 1 lime
  • Wedges of lime to serve