The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai-style Hot & Sour Chicken Broth
Warm up and awaken your taste buds with this Thai-style soup. Tender British chicken thighs are simmered in a spicy broth of red curry paste, ginger, honey, lime and lemongrass. Add colourful greens and tomatoes, then spoon over nutty brown rice for filling fibre.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 tbsp red Thai curry paste (Cereals Containing Gluten) (red chilli, lemongrass, water, garlic, ginger, onions, rapeseed oil, salt, lime juice, lime leaf, cornflour, ground coriander, ground cumin, cayenne pepper)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 200g baby tomatoes
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 120g shiitake mushrooms
- 160g brown rice (brown rice (100%))
- 160g green beans
- 4cm fresh ginger
- 25g honey
- 3 shallot
- 600g British Free Range chicken thighs
Nutritional Information
Calories: 539
Protein: 38g
Carbs: 42g
Fat: 23g
Thai-style Hot & Sour Chicken Broth
Warm up and awaken your taste buds with this Thai-style soup. Tender British chicken thighs are simmered in a spicy broth of red curry paste, ginger, honey, lime and lemongrass. Add colourful greens and tomatoes, then spoon over nutty brown rice for filling fibre.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain. Dissolve the stock cube in a jug with 800ml hot water.
- Quarter the shallots lengthways. Thinly slice the ginger into discs. Quarter the mushrooms. Zest and halve the lime. Finely chop the coriander
- Heat a large saucepan with 2 tbsp oil on medium-high heat. Add the shallots, ginger, lemongrass paste, curry paste, honey and lime zest. Cook for 2-3 mins, stirring regularly, then add the stock, mushrooms and whole tomatoes. Simmer for 10 mins.
- Trim the green beans and cut into thirds. On a separate board, cut the chicken into bite-sized pieces. Add the green beans and chicken to the broth, then simmer for 10-12 mins, until the chicken is cooked through. Season with sea salt and black pepper.
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary, then stir the coriander and juice from half the lime into the broth. Remove the ginger (optional).
- Serve the rice in bowls and ladle over the broth. Garnish with remaining lime, cut into wedges.
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