Thai Chicken Soup With Basil and Lime
Friday, August 17, 2018
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To make this soup as easy to prepare as possible we use store bought Thai red curry paste (Mae Ploy brand is our favorite), and shredded rotisserie chicken. We also add a few easy-to-prep, quick-cooking veggies — green beans, bean sprouts and scallions — to make it a substantial, yet light and refreshing soup.
To turn this soup into a complete meal you can add cooked rice noodles. It can also be varied in many different ways: for a seafood version, add shrimp, squid, scallops, fish or mussels; for a vegetarian version, use tofu or tempeh in place of chicken; use different combinations of fresh vegetables such as mushrooms, snow peas, or thinly sliced zucchini; add some canned Asian veggies like sliced bamboo shoots, water chestnuts or baby corn; replace the lime juice with lemon juice; or use cilantro (fresh coriander) instead of basil.
Thai chicken soup with basil and lime
SERVES 2
A warming and delicately spiced Thai chicken soup accented with fresh basil and lime juice.
1 tablespoon peanut or canola oil
1 tablespoon Thai red curry paste
2 garlic cloves — finely chopped
3 cups chicken stock
1 cup coconut milk
2 tablespoons fish sauce
2 teaspoons brown sugar
10 green beans — cut into ½-inch pieces
1 cup bean sprouts
1 scallion — thinly sliced on diagonal (reserve some green scallion to garnish)
1 cup shredded rotisserie chicken
1 tablespoon finely chopped fresh basil (plus some whole basil leaves to garnish)
2 tablespoons lime juice
1 red chili — thinly sliced into rounds, to garnish (optional)
HEAT the oil in a large saucepan over a medium heat. ADD the curry paste and garlic and cook for 1 minute, stirring. ADD the stock, coconut milk, fish sauce and brown sugar and bring to the boil. ADD the green beans, then reduce heat to medium-high and simmer for 3 minutes, uncovered. ADD the bean sprouts, chicken and scallion and simmer for 2 minutes, uncovered. REMOVE from the heat and stir in the basil and lime juice. SPOON into bowls, garnish with extra basil leaves, scallion and sliced red chili (if using).
A warming and delicately spiced Thai chicken soup accented with fresh basil and lime juice.
1 tablespoon peanut or canola oil
1 tablespoon Thai red curry paste
2 garlic cloves — finely chopped
3 cups chicken stock
1 cup coconut milk
2 tablespoons fish sauce
2 teaspoons brown sugar
10 green beans — cut into ½-inch pieces
1 cup bean sprouts
1 scallion — thinly sliced on diagonal (reserve some green scallion to garnish)
1 cup shredded rotisserie chicken
1 tablespoon finely chopped fresh basil (plus some whole basil leaves to garnish)
2 tablespoons lime juice
1 red chili — thinly sliced into rounds, to garnish (optional)
HEAT the oil in a large saucepan over a medium heat. ADD the curry paste and garlic and cook for 1 minute, stirring. ADD the stock, coconut milk, fish sauce and brown sugar and bring to the boil. ADD the green beans, then reduce heat to medium-high and simmer for 3 minutes, uncovered. ADD the bean sprouts, chicken and scallion and simmer for 2 minutes, uncovered. REMOVE from the heat and stir in the basil and lime juice. SPOON into bowls, garnish with extra basil leaves, scallion and sliced red chili (if using).
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