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Thai chicken soup

Thai chicken soup

3 cups chicken broth

1/2 cup very thinly sliced carrot

1/2 cup very thinly sliced mushrooms

1 (13 1/2- or 14-ounce) can unsweetened coconut milk

1 teaspoon curry powder

1/2 teaspoon Tabasco sauce (or more if you prefer)

2 cups cooked, cubed chicken breast

Freshly grated zest and juice of 1 lime

2 green onions, VERY thinly sliced on the diagonal

2 tablespoons corn starch

1/2 cups water

2 tablespoons minced fresh cilantro, optional

2 tablespoons minced fresh basil

1 1/2 cups freshly cooked white rice

6 lime wedges, to serve with the soup

Serves 6.

Bring chicken broth to a boil. Add carrots and mushrooms to broth and cook until crisp tender. Stir in coconut milk, curry powder and Tabasco. Add cooked cubed chicken to soup. Stir in lime zest, lime juice and green onion. Season with salt and pepper. Bring to a boil. Dissolve corn starch in water. Stir into soup. Cook until thickened a bit. Stir in cilantro and basil. Spoon a bit of rice into each soup bowl. Ladle soup over rice. Serve with lime wedges.