Thai Basil Chicken Soup

  • serves 0


37 Ratings
Directions for: Thai Basil Chicken Soup


Thai Basil Chicken Broth

1 whole chicken (2 ½ - 3 lb)

1 medium carrot, peeled and cut in half

1 medium onion, skin removed and cut in half

1 stalk lemongrass, bruised

¾ lb(s) shitake mushrooms, stems and caps separated, reserving caps for crepes

1 bunch Thai basil stems and leaves

1 Tbsp ginger, smashed

1 red Thai chili split (seeded if no heat is desired)

peel of 1 lime

1 Tbsp black peppercorns

2 bay leaves

Thai Basil Chicken Soup Garnis

Thai Basil Chicken Broth

Red finger chili, (optional)

¼ cup fish sauce

1 ½ Tbsp sugar

juice of 2 limes

chicken leg meat, from Thai Basil Chicken Broth

½ cucumber, peeled, seeded and sliced

4 plum tomatoes, quartered, seeded and cut into ½ inch triangles

1 bunch green onion, chopped

1 tsp sesame oil

1 lime, cut into quarters

Thai basil stem and leaves



Thai Basil Chicken Broth

1. Place all ingredients in a large pot.

2. Cover with cold water, approximately 2 – 2 ½ quarts.

3. Bring up to a boil then reduce heat to a simmer, uncovered.

4. Skim top, removing impurities throughout cooking process.

5. Cook for 1 hour at a low simmer.

6. Remove chicken from pot.

7. Remove leg meat, pull into pieces and reserve for soup garnishes.

8. Remove remaining chicken and reserve for personal use.

9. Strain stock into a clean pot.

Thai Basil Chicken Soup Garnis

1. Bring stock to a boil.

2. Add chili, fish sauce, sugar and lime juice.

3. Season with salt.

4. Add pulled chicken meat, cucumber and tomato.

5. Serve soup, piping hot, garnish with green onion, sesame oil, quartered lime and Thai basil.

See more: Quick and Easy, Poultry, Vegetables, Soup, Thai, Chicken, Appetizer

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