How To Make Thai Chicken & Mushroom Broth
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 8 cups chicken broth
- 1 cup sliced mushrooms (such as shiitake or cremini)
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 1 inch piece of ginger, sliced
- 2 cloves garlic, minced
- 2 Thai bird’s eye chilies, sliced (optional for heat)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- Juice of 1 lime
- Fresh cilantro leaves, for garnish
- Sliced green onions, for garnish
Instructions
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In a large pot, bring the chicken broth to a boil. Add the chicken thighs and reduce heat to a simmer. Cook for 20 minutes until chicken is cooked through and tender.
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Remove the chicken thighs from the pot and set aside. Once cool enough to handle, shred the chicken meat and discard the bones and skin.
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Return the shredded chicken to the pot, along with the mushrooms, lemongrass, kaffir lime leaves, ginger, garlic, and Thai chilies (if using).
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Simmer the broth for another 15 minutes to allow the flavors to meld together.
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Stir in the fish sauce, soy sauce, and lime juice.
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Remove the lemongrass stalks and kaffir lime leaves from the pot.
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Ladle the broth into bowls and garnish with fresh cilantro leaves and sliced green onions.
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Serve hot and enjoy!
Nutrition
- Calories : 220kcal
- Total Fat : 7g
- Saturated Fat : 2g
- Cholesterol : 62mg
- Sodium : 1808mg
- Total Carbohydrates : 8g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 28g
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