Thai lemongrass, chicken and mushroom broth

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Prep time:

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Serves: 2

By TrillianAstrahasaJOB



  • 1 lemon juiced

  • 600ml water

  • 1 chicken stock cube

  • 4 skinless chicken thigh fillets cut into small chunks

  • 1 handful fresh coriander torn into small pieces (to serve)

  • 1 tsp Thai red curry paste

  • 1 shallot finely diced

  • 1 lemongrass stalks

  • 100g shiitake mushrooms sliced

  • 1 tsp nam pla/fish sauce

  • 1 handful salad onions finely sliced (to serve)

  • 1 red chilli finely sliced (to serve)

  • 2 tsp muscovado or soft brown sugar


  1. Flatten the lemongrass stalk with rolling pin and place in pan with stock, chicken, curry paste and the shallot and bring to boil.
  2. Add mushrooms and simmer for 8-10 minutes.
  3. Stir in sugar and fish sauce and simmer for 3 minutes until chicken is cooked.
  4. Squeeze in the lemon juice and season to taste.
  5. Serve with onion, chili and coriander on top.

Handy Hint

Nutrition info: 203 calories, 37g protein, 2g fat (1g sat fat).

Additional Information

  • Soup

  • thai

  • mushroom

  • Chicken

  • Main Course

  • Nut Free

  • Low fat

  • Gluten Free

  • Egg Free

  • Dairy Free

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