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Fragrant Asian-style chicken broth recipe

Fragrant Asian-style chicken broth recipe

18 ratings

See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 184 calories / serving


  • 1·2 ltr (2pts) chicken stock
  • 2 chicken breasts
  • thumb-sized piece ginger, thinly sliced
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and chopped
  • 1 x 125g pack baby corn, halved
  • 2 green peppers, deseeded and cut into chunks
  • 150g (5oz) oyster mushrooms
  • 2 tsp fish sauce
  • 1 lime, juiced
  • bunch spring onions, finely sliced
  • small bunch coriander leaves
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    3g 4%
  • Saturates

    1g 4%
  • Sugars

    3g 3%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 3.5g Protein 34.8g Fibre 2.2g


  1. Pour the stock into a large pan and add the (skinless) chicken, ginger, garlic and half the chilli. Bring to the boil, then reduce the heat and partially cover. Simmer for 15-20 minutes until the chicken is cooked through, with no pink showing. Remove the chicken and shred.
  2. Add the corn and peppers to the broth and simmer for 3 minutes before adding the mushrooms and shredded chicken. Stir in the fish sauce and the lime juice. Ladle into bowls and top each with a handful of spring onions, a little of the remaining chilli and some coriander leaves.

See more Chicken recipes

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