Thai Chicken Cup


This week we love this light and tasty Thai Chicken Cup recipe provided by HIF blogger and top Australian nutritionist Susie Burrell. It’s super easy to prepare and is the perfect option for a delightfully fresh and tantalising dish. 


  • 4 Skinned and boneless chicken thighs
  • 2 tbsp sunflower oil
  • 1 shallot finely chopped
  • Pinch dried chilli flakes
  • 2 tbsp fish sauce
  • Juice 1 lime
  • Handful each of coriander, mint and flat leaf parsley chopped
  • Some left over for serving.


  1. Chop chicken until it looks like coarse mince.
  2. Heat pan over high heat, when really hot add oil, chicken and shallot.
  3. Stir fry until chicken is cooked but not brown.
  4. Then stir in a tsp of water, chili flakes and fish sauce.
  5. Cook for an additional 2 minutes more.
  6. Remove from heat, squeeze over lime juice and leave to cool.
  7. To serve, mix the herbs into chicken mixture and fill crisp leaves of your choice with 1-2 tbsp of the mix.
  8. Arrange on serving plate and scatter over extra chopped herbs and sliced fresh chilies. 

Susie Burrell

Please note: This blog aims to supply user-friendly nutrition information for busy people without comprising on food taste and quality but should be used as a guide only and not in place of advice from your own dietitian or medical specialist. For further information on this topic, please consult your health professional. The content of this blog, including attachments, may be privileged and confidential. Any un-authorised use of this content is expressly prohibited. Any views that are expressed in this message are those of the individual sender, except where the sender expressly, and with authority, states them to be the views of Susie Burrell Pty Ltd.
Category: Recipes

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