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Thai Chicken Broth

September 7, 2022

Serves 4
Cook time: 20m


  • 2 tbsp vegetable oil
  • 2 long red chillis, reseeded & finely chopped
  • 2 garlic cloves, crushed
  • 3 cm piece ginger, grated
  • 750g shredded chicken (or raw chicken mince)
  • 6 spring onions, sliced
  • 400 ml can coconut cream
  • 1½ cups Massel chicken style liquid stock
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 large lime, juiced
  • Kaffir lime leaves
  • ½ cup coriander leaves


  1. Heat oil in a large saucepan over medium high heat. Add chillies, garlic and ginger. Cook, stirring for 1 minute or until aromatic. If using raw chicken, add it now. Add onions and stir until combined. Cook, stirring for 5 – 7 minutes until chicken is cooked through.
  2. Add coconut cream, stock, fish sauce, brown sugar, 2 tbsp lime juice and lime leaves. Stir until combined. If using cooked chicken, add it now. Bring to the boil, reduce heat to medium low and cook uncovered for 5 minutes for until fully heated through.
  3. Serve topped with coriander.

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