See Also: Thai Chicken Soup(recipes)
Thai Chicken and Coconut Soup(recipes)
Thai Noodle Soup(recipes)
Spicy Thai Shrimp Soup(recipes)
Thai Grilled Chicken(recipes)
Thai Chicken Salad(recipes)
Thai Chicken Satays(recipes)
Thai Chicken Pizza(recipes)
Thai Chicken with Basil(recipes)
Thai Chicken Patties(recipes)

Thai Chicken Soup (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



1 tbsp olive oil1 shallot, finely chopped1 red chilli, finely chopped30g/1oz chestnut mushrooms, thinly sliced55g/2oz chicken fillet, shredded425ml/15fl oz hot chicken stock1 lemongrass stalk, trimmed and bruised2 kaffir lime leaves30g/1oz Thai basil1 lime, juice only



Method



1. Heat the olive oil in a pan.2. Add the shallot and sauté for 2 minutes until softened but not coloured.3. Stir in the chilli and mushrooms and sauté for another 2 minutes.4. Tip the shredded chicken fillet into the pan and continue to cook for about 4 minutes or until the chicken is sealed and just tender.5. Pour in the chicken stock and add the lemon grass and kaffir lime leaves.6. Bring to the boil, then simmer for 8 minutes or until the flavours are well combined and the soup has slightly reduced.7. Just before serving, quickly shred the Thai basil and stir into the soup with the lime juice. Remove from the heat and ladle into bowls. Serve immediately.