27 minutes
A flavorful and comforting soup made with chicken, rice vermicelli, and aromatic Thai basil.
tablespoons
Onion, halved and sliced thin
each
Carrots, peeled and cut into 2-inch-long matchsticks
each
teaspoons
teaspoons
cups
Rice Vermicelli
0 oz
cups
Asian Chili-Garlic Sauce
tablespoons
Rotisserie Chicken, skin and bones discarded, meat shredded into bite-size pieces
cups
Thai Basil, fresh
cups
1. Heat Oil and Cook Vegetables
Start by heating the vegetable oil in a Dutch oven over medium-high heat until it shimmers. Add the sliced onion, carrot matchsticks, table salt, and black pepper to the pot. Cook these vegetables for about four minutes, stirring occasionally, until they are just softened.
2. Add Broth and Noodles
Next, pour in the chicken broth, rice vermicelli, canned coconut milk, and Asian chili-garlic sauce. Bring this mixture to a rolling boil. Once boiling, reduce the heat to medium-low and let the soup simmer for about three minutes.
3. Add Chicken and Basil
After the noodles have softened, stir in the shredded rotisserie chicken. Continue to cook for about five minutes, making sure the chicken is thoroughly heated. Finally, stir in the fresh Thai basil leaves just before serving.
Replace the chicken with shrimp, which cooks quickly and adds a seafood twist to the dish. Adjust the cooking time accordingly, as shrimp only need a few minutes to cook through.
Swap the chicken for thinly sliced beef and incorporate curry powder or a spoonful of red curry paste for a Thai-inspired version. The richness of beef will complement the creamy coconut and the bold flavors of curry.
For a vegetarian option, use firm tofu as your protein and lemongrass to infuse the broth with a citrusy, herbal note. You might also add extra vegetables like bell peppers or bok choy.
Use a homemade chicken or vegetable stock as the soup base for a deeper flavor. Enhance the broth with a splash of fish sauce or soy sauce for umami depth. Mix in a spoonful of tamarind paste for a tangy twist.
Take inspiration from the Thai soup Tom Kha Gai by adding galangal, kaffir lime leaves, and mushrooms to the core recipe. Chicken is traditionally used, but you can also experiment with other proteins.
Comments (0)