Thai Chicken-Basil Soup

Published: Dec 5, 2008

James Baigrie

Yields:

Total Time:

1 hr

Cal/Serv:

315

Fresh basil and lime juice give this easy Thai noodle soup its perky personality.

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Ingredients

1. Step 1In 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.
2. Step 2Add 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.
3. Step 3Remove 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.