Thai chicken soup with mushrooms
24 May 2015
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.
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Categories
- Meal Type: - Everyday - Lunch - One Pot - Soup - Supper
- Cuisines: - Thai
- Ingredients: - Chicken & Turkey
- Health and Diet: - Dairy Free - Gluten Free
- Skill Levels: - Easy
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