THAI BASIL SOUP RECIPES

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THAI CHICKEN BASIL SOUP RECIPE - FOOD.COM



Thai Chicken Basil Soup Recipe - Food.com image

Make and share this Thai Chicken Basil Soup recipe from Food.com.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 15 cups, 8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, chopped
1 (3 ounce) poblano chiles, seeded and chopped
4 teaspoons ginger, peeled and finely chopped
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
3 tablespoons fish sauce
2 (32 ounce) cartons reduced-sodium chicken broth
3 cups water
1/2 cup fresh basil leaf, packed and thinly sliced, plus sprigs for garnish
1 1/2 lbs boneless skinless chicken thighs, trimmed of fat and thinly sliced crosswise
1 (14 ounce) package linguine-style rice noodles
1/4 cup fresh lime juice

Steps:

  • Heat oil in a 6-quart dutch oven until hot. Add onion and chile, and cook 10 minutes or until lightly browned and tender, stirring occasionally.
  • Add ginger, garlic, red pepper flakes, and 1 tablespoons fish sauce. Cook one minute.
  • Add broth, water, and half the basil; heat to boiling on high.
  • Reduce heat to low, cover and simmer for 20 minutes.
  • Uncover, increase heat to medium-high. Stir in chicken and uncooked noodles and heat to boiling. Boil 1 minute.
  • Remove dutch oven from heat. Skim off fat.
  • To serve, stir in lime juice, remaining fish sauce, and basil. Garnish with sprigs.

Nutrition Facts : Calories 353.3, FatContent 6.8, SaturatedFatContent 1.6, CholesterolContent 70.8, SodiumContent 756.6, CarbohydrateContent 48.5, FiberContent 1.4, SugarContent 1.9, ProteinContent 23.9

THAI CHICKEN SOUP WITH BASIL AND LIME - MEDITERRASIAN



Thai chicken soup with basil and lime - MediterrAsian image

A warming and delicately spiced Thai chicken soup accented with fresh basil and lime juice.

Nutrition Facts : Calories

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  • In 6-quart Dutch oven, heat oil on medium until hot. Add onion and poblano, and cook 10 minutes or until lightly browned and tender, stirring occasionally. Add ginger, garlic, crushed red pepper, and 1 tablespoon fish sauce; cook 1 minute. Add broth, water, and half of basil; heat to boiling on high. Reduce heat to low; cover and simmer 20 minutes. Uncover; increase heat to medium-high. Stir in chicken and uncooked noodles; heat to boiling. Boil 1 minute. Remove Dutch oven from heat. Skim off fat. To serve, stir in lime juice and remaining fish sauce and basil. Garnish each serving with basil sprigs. Serve with additional fish sauce if you like. Makes about 15 cups.
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