Thai Chicken and Mushroom Broth. Thai chicken & mushroom broth recipe. Learn how to cook great Thai chicken & mushroom broth. Crecipe.com deliver fine selection of quality Thai chicken & mushroom broth recipes equipped with ratings, reviews and mixing tips.

It's also: Made with organic chicken bones Made with organic lion's mane and portabella mushrooms, vegetables, and herbs. Flatten the lemon grass stalk with a rolling pin or meat mallet and place in the pan with the stock, chicken, curry paste and shallot; bring to the boil. This recipe, given to me by Sarah Randell, the Editor of the Collection, is based on a version of Tom Yum soup - a spicy, clear, refreshing broth found on the menu of most Thai restaurants. You can cook Thai Chicken and Mushroom Broth using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Thai Chicken and Mushroom Broth

You need 1 liter of Chicken Stock.
Prepare 1 tbsp of Red Curry Paste.
You need 1 tbsp of Fish Sauce.
Prepare 2 tsp of Sugar.
Prepare 2 of lime juice and zest.
It's 2 of Portobello Mushroom diced.
Prepare 2 of Cooked Chicken Breast Shredded.
It's 1 bunch of green onions.

Tip the stock into a saucepan, then stir in the curry paste, fish sauce, sugar, lime juice and most of the zest. Bring to the boil, then add the mushrooms and whites of the spring. Add chicken, broth, coconut milk, and fish sauce. Transfer chicken to a plate and let cool slightly.

Thai Chicken and Mushroom Broth step by step

pour stock into saucepan and stir in curry paste, fish sauce, sugar, lime and zest. bring to boil.
add mushrooms and onions. cover and simmer for 2 minutes..
stir in chicken. simmer for 5 minutes..
serve soup garnished with green part of onions.

Rinse, stalk and soak mushroom until softened. Reserve the mushroom water for later use. Rinse and chop chicken into large pieces. Scald it briefly to remove its raw smell. Put the mushroom, mushroom water and chicken into a pot. add in some water and bring it to boil.