Spicy Thai Chicken Broth

Spicy Thai Chicken Broth
This recipe accompanies my article Detox: Fact or fiction? which features in my What’s the Evidence? series.

You’ll Need (Serves 3-4)

  • 1ltr chicken stock
  • 2 stalks of lemon grass
  • 4 kafir lime leaves
  • 15g ginger, peeled and thinly sliced
  • 1 birds eye chili, sliced
  • 1-2 tbsp fish sauce
  • Juice of 1 or 2 limes
  • 2 poached chicken breasts, shredded or diced
  • 2 heads of bok choy, leaves separated
  • 1 red pepper, sliced
  • 1 carrot, finely sliced
  • 2 spring onions, sliced
  • small bunch of coriander or Thai basil leaves, roughly chopped


  1. Lightly smash the lemon grass with a rolling pin so it is broken but still whole.
  2. In a pan heat, lemongrass, stock, lime leaves, chilli and ginger, bring to the boil, turn down the heat and simmer for 5 minutes.
  3. Remove the lime leaves, ginger and lemon grass and add the fish sauce, carrot and pepper, simmer for 5 minutes then add the chicken, bok-choy and spring onions, simmer for 3 minutes. Check for flavour balance as you may need to add a little more fish sauce or lime.
  4. Serve with a generous topping of fresh herbs. If you like your Thai food spicy, serve with extra chopped chilli.

Spicy Thai Chicken Broth

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