Thai Basil Chicken Soup
We used our Thai Bird Chiles for this recipe. These are dried chiles, but you do not have to rehydrate them because they will rehydrate themselves as they cook in the soup. Typically, this process takes about 20 minutes or so. We've also left the Coriander Seeds intact and just slightly cracked, so they're easy to strain out and still exude as much flavor into the soup broth as possible. These give the soup a nice heat balanced with a bit of fruity sweetness.
This soup has all the usual expected flavors of Thai cuisine, so if you have been curious about giving it a try, this soup may be the right place for you to start!
Ingredients:
- 1 pound chicken thighs with bone and skin removed
- 6 pieces Crystallized Ginger
- 3 stalks fresh lemongrass, sliced
- 1 Tablespoon Ground Makrut Lime Leaves
- 6 Thai Bird Chiles, whole
- 1/2 teaspoon Coriander Seeds, lightly cracked
- 8 cups water
- 4 Tablespoons fresh lemon juice
- 1 Tablespoon sugar
- 2 cups fresh basil, cut or torn
- 4 teaspoons Black Sesame Seeds
Instructions:
- Put chicken thighs, Crystallized Ginger, lemongrass, Ground Makrut Lime Leaves, Thai Bird Chiles and cracked Coriander Seeds in a large pot. Cover with 8 cups water.
- Cook for 20 minutes.
- Strain the soup through a mesh sieve into a large bowl to remove solids.
- Remove chicken thighs, cool to the touch, and remove meat from the bones.
- Add the chicken and soup back to the soup pot.
- Add lemon juice and sugar. Cook for another 5-8 minutes.
- Garnish with torn basil and Black Sesame Seeds. Serve hot.
