Name: Thai chicken soup with mushrooms
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 lemon grass stalk; 2 cm ginger; 6 spring onions; 2 red chillies; 2 litres chicken stock; 500g chicken thigh fillets or breast fillets; 150g shiitake (or other Asian) mushroom; 2 Tbsp Thai fish sauce; 1 tsp palm sugar (or unrefined cane); 100g baby spinach leaves; juice of 1 lime

Thai chicken soup with mushrooms

24 May 2015

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

This Thai chicken soup with mushrooms is a zingy version that's lovely on a cold day or perfect when you have a cold.

Ingredients

1 lemon grass stalk
2 cm ginger
6 spring onions
2 red chillies
2 litres chicken stock
500g chicken thigh fillets or breast fillets
150g shiitake (or other Asian) mushroom
2 Tbsp Thai fish sauce
1 tsp palm sugar (or unrefined cane)
100g baby spinach leaves
juice of 1 lime

Instructions

Peel the ginger, then cut into matchstick-like strips.
Remove the outside layer of the lemon grass, then slice it into thin rings.
Thinly slice the spring onion diagonally (the green part too).
Pour the stock into a saucepan, add the ginger, spring onions and lemon grass slices. Bring to the boil, and simmer for 10 minutes.
Meanwhile, slice the mushrooms and cut the chicken into strips about 5 x 1 cm thick.
Add the mushroom and the chicken to the broth, together with the sugar and fish sauce, then cook about 5 minutes.
When the chicken is no longer pinkish, add the spinach and lime juice.
Take the soup off the heat. Taste and adjust the seasoning if needed.