Asian Recipes, Thai Recipes, Chicken Recipes
A warming and delicately spiced Thai chicken soup recipe accented with fresh basil and lime juice.
This simple and nutritious soup has a wonderful blend of hot, sour, salty and sweet flavors that are characteristic of authentic Thai cuisine.
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.
- 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).