Description
Experience the vibrant flavors of Thai Basil Chicken Soup, a delightful dish that combines the warmth of chicken broth with the richness of coconut milk and the aromatic zest of lime. This quick and easy 30-minute recipe is perfect for busy weeknights or when entertaining guests. The unique blend of Thai red curry paste, fresh herbs, and tender chicken creates a comforting soup that will please everyone at your table. Serve it hot, garnished with fresh herbs and lime wedges, for an unforgettable meal that captures the essence of Thai cuisine.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 unit onion, finely sliced
- 2 cloves garlic, minced
- 2 cm fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 liter chicken broth
- 400 ml coconut milk
- 2 breasts chicken, thinly sliced
- 1 cup mushrooms, sliced (shiitake or button)
- 2 tablespoons fish sauce (or alternative)
- 1 tablespoon lime juice
- 1 teaspoon cane sugar
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Sautรฉ sliced onions until soft, about 3โ5 minutes.
- Add minced garlic and grated ginger; cook until fragrant.
- Stir in Thai red curry paste until aromatic.
- Pour in chicken broth and coconut milk; bring to a boil.
- Add sliced chicken and mushrooms; simmer for 10 minutes until chicken is cooked through.
- Stir in fish sauce, lime juice, and cane sugar; adjust seasoning to taste.
- Serve hot, garnished with fresh Thai basil, cilantro, red chili slices, and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
Keywords: For a vegetarian version, substitute chicken with tofu and use vegetable broth. Adjust the spice level by varying the amount of curry paste used.