Thai-style broth recipe

Name: Thai-style broth recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 tbsp Groundnut oil; 6 Shallots, peeled and sliced; 4 Cloves garlic, sliced; 100 g (3.5oz) Shitake mushrooms, sliced; 600 g (21.2oz) Butternut squash, deseeded, peeled and cut into cubes; 1 tsp Ground turmeric; 2 tbsp Thai red curry paste; 400 ml (14.1fl oz) Tinned coconut milk; 250 ml (8.8fl oz) Chicken stock; 350 g (12.3oz) Chicken breast fillet, cut into chunks; 200 g (7.1oz) Tenderstem broccoli, halved horizontally; 1 tsp Soft light brown sugar; 0.5 Lime, juiced; 2 tsp Fish sauce, or to taste; 400 g (14.1oz) Egg noodles; 2 Spring onions, chopped on the diagonal; 1 Medium red chilli, halved, deseeded and cut into shreds; 2 tbsp Fresh coriander; 2 Wedges of lime

Servings: persons

1.5 tbsp Groundnut oil
6 Shallots, peeled and sliced
4 Cloves garlic, sliced
100 g (3.5oz) Shitake mushrooms, sliced
600 g (21.2oz) Butternut squash, deseeded, peeled and cut into cubes
1 tsp Ground turmeric
2 tbsp Thai red curry paste
400 ml (14.1fl oz) Tinned coconut milk
250 ml (8.8fl oz) Chicken stock
350 g (12.3oz) Chicken breast fillet, cut into chunks
200 g (7.1oz) Tenderstem broccoli, halved horizontally
1 tsp Soft light brown sugar
0.5 Lime, juiced
2 tsp Fish sauce, or to taste
400 g (14.1oz) Egg noodles
2 Spring onions, chopped on the diagonal
1 Medium red chilli, halved, deseeded and cut into shreds
2 tbsp Fresh coriander
2 Wedges of lime

1
Put the oil into a large saucepan and fry the shallots, garlic, mushrooms and butternut squash until they are golden - it will take about 3 minutes.
2
Add the turmeric and curry paste.
3
Stir around and cook for a minute until the spices become fragrant.
4
Add the coconut milk and the stock and bring to a simmer.
5
Cook for 10 minutes (the squash should feel quite soft) then add the chicken and Tenderstemr broccoli and cook for another 5 minutes.
6
The squash should be completely tender and the chicken cooked through.
7
You can add more stock or water if you would like it to be `soupier'.
8
Season with the sugar, lime and fish sauce and adjust to your taste - you may want to add more lime or even a little more sugar.
9
You want a balance of hot, sour, salty and sweet.
10
Cook the noodles according to the instructions on the packet.
11
Once cooked, divide the noodles between four or six bowls, spoon the chicken over them, and top with the spring onion, chilli and coriander.
12
Offer wedges of lime to serve.

1879

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1.5 tbsp Groundnut oil, 6 Shallots, peeled and sliced, 4 Cloves garlic, sliced, 100 g (3.5oz) Shitake mushrooms, sliced, and more.

Yes, Thai-style broth recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!