Thai Broths are simple and easy to make and incredibly delicious, adding these to your cooking repertoire will not only impress family and friends, but become a go-to when you’re short on time as they’re relatively easy to make too.
These are some of our favourite Thai broth recipes we’ve tried over the years, with different types and flavours – we’re pretty sure you’re going to fall in love with at least one of these recipes.
Prawn Thai broth
- One tin of coconut milk
- Two tablespoons of Thai red curry paste
- 300ml chicken/vegetable stock
- A lime
- One fresh red chilli (leave out if you prefer it mild)
- Three cloves of garlic
- Vegetables – things like pak choi, broccoli, baby corn and spring onion, but you could also use mushrooms, green beans or peppers
- Raw king prawns
- Noodles - we prefer rice noodles with this recipe
- Use a large, deep frying pan and put it on a medium heat, add a splash of olive oil and add your chopped chilli, chopped garlic and chopped spring onion.
- Let it cook for a few minutes and then add the rest of your vegetables, chop them roughly into mouth-size pieces.
- Let this cook through for a few more minutes and add your curry paste, coconut milk and stock and leave to simmer for 5-7 minutes.
- Taste the Thai broth here and assess whether or not you’d like to add more curry paste.
- Add your prawns, and put your noodles on.
- The prawns will literally cook within a minute or so and will turn pink and start to curl, so serve immediately.
- Place noodles in a bowl and use a ladle spoon your delicious Thai broth over.
- Serve with fresh coriander and peanuts (optional) and a really, really, big squeeze of lime.
Hot and Sour Thai Chicken broth
This recipe from Delia Online is based on a version of Tom Yum soup - a spicy, clear, refreshing broth found on the menu of most Thai restaurants.
- 2 skinless chicken breasts
- 50 g sugar snap peas, cut in half
- 1 tablespoon Thai fish sauce
- 1 tablespoon tamarind purée
- juice of a large lime (about 2 tablespoons)
- 2 pints chicken stock
- a small bunch of coriander leaves
- 2 small red chillies
- 1 stalk of lemon grass, roughly chopped
- a small piece (1 inch) of ginger, peeled and sliced
- 2 medium, ripe tomatoes
- 3 spring onions, trimmed and finely sliced (including the green parts)
- 50 g fresh, shelled peas
- Pick all the coriander leaves off the stalks and then cut 1 of the chillies in half lengthways and deseed it.
- Next, put the chicken stock into a large saucepan and add the coriander stalks, halved chilli, lemon grass and ginger. Bring the mixture to the boil, give everything a stir, then cover and leave to simmer very gently for 15 minutes to allow the Thai flavours to infuse the stock. You can make this stock in advance but add the rest of the ingredients shortly before serving.
- Meanwhile, place the tomatoes in a bowl and pour boiling water over them and leave them for 1 minute before draining. Next, skin the tomatoes and cut each one into quarters, then remove the seeds and cut each quarter into three lengthways, so you end up with thin slices. You can also watch how to skin tomatoes in our Cookery School Video on the right.
- Now cut each chicken breast in half widthways and then slice each half into five or six long thin strips and then slice each of these in half lengthways so you end up with thin slivers of chicken. Now strain the stock into a colander set over a bowl and discard the flavourings.
- Next, return the stock to the pan and when it is back to simmering point, stir in the thin slivers of chicken, and half of the spring onions. Stir and then cover again and leave the chicken to poach gently for 5 minutes or until it is cooked through.
- Meanwhile, trim and halve the remaining chilli, remove the seeds, and then finely slice it, making sure you wash your hands afterwards. Next, add the peas, sugar snaps, sliced chilli, fish sauce, tamarind and lime juice to the soup, stir and gently simmer for 2-3 minutes or until the peas are just tender but still retain their bite. You can also watch how to prepare chillis on our Cookery School Video on the right.
- Stir the slices of tomato in at the last minute and then divide the coriander leaves among four deep bowls.
- Ladle the piping hot soup on top, sprinkle with the remaining spring onions and serve immediately.
Simple Thai Noodle Soup
A wonderfully warming noodle soup from the BBC, with fragrant spices and a little heat all balanced with rich coconut milk.
- 1 good knob fresh root ginger, peeled and roughly chopped
- 1-2 red chillies, seeds removed (optional), roughly chopped
- 1-2 stalks lemongrass, tough outer layers removed, roughly chopped
- 2-3 garlic cloves, peeled
- 1 handful fresh coriander, a few sprigs reserved and chopped
- a glug or two vegetable oil
- 1 tbsp coriander seeds
- 1-2 pinches ground turmeric
- small jug vegetable stock
- a couple of handfuls rice noodles
- 1 x 400ml/14fl oz can coconut milk
- 1 large handful raw, peeled tiger prawns(the shells and heads can be reserved for making stock in another recipe)
- a few splashes Thai fish sauce, to taste
- Blend the ginger, chilli, lemongrass, garlic and coriander in a food processor until quite finely chopped, adding a little vegetable oil if the paste is too dry.
- Add the paste to a large shallow pan and cook for a few minutes to release the aromas, stirring frequently. Roughly crush some coriander seeds with a pestle and mortar and add to the paste with a pinch or two of turmeric and the vegetable stock and simmer for a few minutes.
- Meanwhile, pour some boiling water over the rice noodles in a bowl and let them sit until they have softened about 4-5 minutes, then drain and set aside.
- To soften the heat of the sauce, add the coconut milk to the pan and bring back to the boil. Reduce the heat and simmer for a few minutes while you devein the prawns by cutting along the back of the prawn with a small sharp knife and removing the black 'thread' using the point of the knife. Add the prawns to the pan and cook for 2-3 minutes, or until pink and tender, finishing off with splashes of Thai fish sauce, to taste, and more chopped fresh coriander, to your taste.
- To serve, divide the drained noodles between two bowls and ladle over the aromatic soup with the prawns and serve straight away. Chicken, scallops or mushrooms are a great alternative to the prawns.
Thai Chicken Broth
Don' be put off by the long list of ingredients, as a speedy cooking time for this Thai chicken soup recipe, from Good Housekeeping, makes up for it.
- 1 tbsp olive oil
- 4 boneless, skinless chicken thighs, around 300g (11oz), cubed
- 3 garlic cloves, roughly chopped
- 2 medium red chillies, deseeded and finely diced
- 1 lemongrass stalk, finely sliced
- 5 cm (2in) piece fresh root ginger, finely chopped
- 150 ml (1⁄4 pint) white wine
- 1 l (13⁄4 pints) chicken stock
- 50 g (2oz) rice noodles
- 8 coriander sprigs
- 125g (4oz) French beans, trimmed and halved
- 125 g (4oz) beansprouts
- 4 spring onions, sliced
- 2 tbsp fish sauce
- Juice of 1⁄2 lime
- Heat the oil in a large pan, then add the chicken pieces, garlic, chillies, lemongrass and ginger and cook for 3-5min or until chicken is opaque.
- Add the white wine, bring to the boil and simmer until reduced by half. Add the stock, bring to the boil, then simmer for 5min or until the chicken is cooked through.
- Meanwhile, soak the noodles in boiling water for 4min. Pick the leaves off the coriander and put to one side. Finely chop the coriander stalks and add to the pan with the French beans. Cook for 3min.
- Add the beansprouts and spring onions along with the fish sauce and lime juice. Bring to the boil and taste for seasoning. Drain the noodles and divide among four deep bowls. Ladle the broth into each bowl, making sure each serving has a share of chicken and beansprouts. Garnish with coriander leaves and serve.
King prawn, noodle and lemongrass Thai broth recipe
This Thai soup from The Detox Kitchen - bursting with selenium, tryptophan, and potassium - is ideal for cleansing your system
This version of the classic noodle soup uses Thai flavours – ginger, coriander and lemongrass – to create a really fresh, fragrant, cleansing broth. If you can’t find brown rice noodles, any wheat-free noodles will work well. You could also use courgette spaghetti.
- 1 red onion, finely sliced
- a thumb-sized piece of fresh ginger, peeled and cut into very thin matchsticks
- 1 clove of garlic, finely diced
- 1 stick of lemongrass, gently bashed with a rolling pin but kept whole
- 1 tsp rapeseed oil
- 600ml chicken or vegetable stock
- 200g peeled raw king prawns
- 100g brown rice noodles
- the juice of 1 lime
- 1 tbsp tamari
- 2 spring onions, sliced on the diagonal
- a handful of fresh coriander leaves, finely chopped, plus extra to garnish
- Combine the onion, ginger, garlic, lemongrass, rapeseed oil and a splash of water in a large pan and cook on a low heat for five minutes. Add the stock and bring to the boil.
- Boil for 10 minutes, then turn down the heat to low.
- Add the prawns and cook for five minutes.
- Next add the noodles along with the lime juice, tamari, spring onions, coriander and a pinch of salt.
- Turn the heat back up and bring to the boil, then boil for one minute.
- Remove from the heat, take out the lemongrass and serve, garnished with the extra coriander.