THAI-STYLE CHICKEN SOUP WITH BASIL
This Thai-inspired soup has many layers in its complexity, but the overall effect is of cleanness and freshness.
Provided by Ruth Cousineau
Categories Soup/Stew Chicken Dinner Lunch Basil Healthy Tamarind Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 (main course) servings
Number Of Ingredients 15
Steps:
- Cut off and discard top of lemongrass, leaving 6-inch stalks, then finely chop. Cook lemongrass, shallots, and garlic in oil in a large heavy pot over medium-low heat, stirring occasionally, until well browned, 12 to 15 minutes.
- Add stock, reserved tomato juice, tamarind, fish sauce, chiles, lime leaves, and ginger and simmer, uncovered, 30 minutes.
- While soup simmers, freeze chicken breast just until slightly firm, 20 to 30 minutes, then thinly slice crosswise.
- Strain stock through a fine-mesh sieve into a large saucepan, pressing hard on and then discarding solids. Return to a simmer and stir in chicken, diced tomatoes, snow peas, and basil. Gently simmer just until chicken is cooked through, 1 to 2 minutes. Season with additional fish sauce and salt.
THAI CHICKEN BASIL SOUP
Make and share this Thai Chicken Basil Soup recipe from Food.com.
Provided by sandrasothere
Categories Asian
Time 40m
Yield 15 cups, 8 serving(s)
Number Of Ingredients 13
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, Fat 6.8, SaturatedFat 1.6, Cholesterol 70.8, Sodium 756.6, Carbohydrate 48.5, Fiber 1.4, Sugar 1.9, Protein 23.9
THAI-STYLE CHICKEN WITH BASIL (COOK'S ILLUSTRATED)
I have yet to try a recipe from the Food Gods that are Cook's Illustrated that I didn't care for and this one fails to disappoint as well. The method here requires slower cooking than the usual stir-fry in order to allow the aromatics to permeate the oil. It should be noted that my version had some ingredients substituted with what I could find: jalapenos for the Thai chilies (I know...what was I thinking?) and Italian basil for what C.I. recommends; "hot basil". I'm not even sure what that is, but apparently it has a "robust texture that can stand up to prolonged cooking". Anyway, it was still delicious with my substitutions! Times are estimated.
Provided by Sandi From CA
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Process 1 cup basil leaves, garlic and chiles in food processor until finely chopped, 6 to 10 1-second pulses, scraping down the bowl with a rubber spatula as needed (turn off processor first!).
- Transfer 1 tablespoon basil mixture to small bowl and stir in 1 tablespoon fish sauce, oyster sauce, vinegar and sugar; set aside. Transfer remaining basil mixture to 12-inch heavy-bottomed nonstick skillet. Do not wash food processor bowl.
- Pulse chicken and 1 tablespoon fish sauce in food processor until meat is chopped into approximate 1/4-inch pieces, six to eight 1-second pulses. [ NOTE: I used a blender and it started to make the chicken mushy, which was *not* what you want here. I stopped immediately and ended up hacking away at the remains with a cleaver. :o) ] Transfer to medium bowl and refrigerate 15 minutes.
- Stir shallots and oil into basil mixture in skillet. Heat over medium-low heat (mixture should start to sizzle after about 1 1/2 minutes; if it doesn't, adjust heat accordingly), stirring constantly, until garlic and shallots are golden brown, 5-8 minutes.
- Add chicken, increase heat to medium, and cook, stirring and breaking up chicken with potato masher or rubber spatula, until only traces of pink remain, 2 to 4 minutes. Add reserved basil-fish sauce mixture and continue to cook, stirring constantly until chicken is no longer pink, about 1 minute.
- Stir in remaining cup basil leaves and cook, stirring constantly, until basil is wilted, 30 to 60 seconds. Serve immediately, passing extra fish sauce, sugar, red pepper flakes and vinegar separately.
Nutrition Facts : Calories 221, Fat 9.9, SaturatedFat 1.5, Cholesterol 72.6, Sodium 963.5, Carbohydrate 6.5, Fiber 0.4, Sugar 3.6, Protein 25.6
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