Thai Chicken Soup with Basil and Lime

Thai Chicken Soup with Basil and Lime

INGREDIENTS

  • 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)

INSTRUCTIONS

  1. HEAT the oil in a large saucepan over a medium heat.
  2. ADD the curry paste and garlic and cook for 1 minute, stirring.
  3. ADD the stock, coconut milk, fish sauce and brown sugar and bring to the boil.
  4. ADD the green beans, then reduce heat to medium-high and simmer for 3 minutes, uncovered.
  5. ADD the bean sprouts, chicken and scallion and simmer for 2 minutes, uncovered.
  6. REMOVE from the heat and stir in the basil and lime juice.
  7. SPOON into bowls, garnish with extra basil leaves, scallion and sliced red chili (if using).
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