Directions
- 1Heat olive oil in a large pot. Sear chicken for 3-4 minutes per side, then set aside.
- 2In the same pot, add olive oil and chili oil (optional). Sauté onion, celery, carrot, and mushrooms for 5-7 minutes.
- 3Season with salt and pepper. Add garlic, ginger, turmeric, Thai chilies, red curry paste, and lemongrass. Cook for 2-3 minutes.
- 4Pour in the chicken broth, return chicken to the pot, and bring to a boil. Simmer for 10-15 minutes until chicken is cooked through. Shred chicken and return to soup. Simmer for another 20-30 minutes.
- 5Stir in coconut milk, fish sauce, and brown sugar. Simmer for another 10-15 minutes.
- 6While the soup is simmering, prepare Minute Instant Brown Rice according to package instructions.
- 7Once the soup has finished simmering, add Thai basil and lime juice. Remove the lemongrass and adjust seasonings if needed.
- 8Ladle soup over rice and garnish with chili oil, cilantro, Thai basil, and lime juice.
Ingredients
- 1 tbsp Olive oil
- 2 large Chicken breasts
- 1 tbsp Chili oil
- 1 medium Onion
- 2 stalks celery
- 2 Carrot sticks
- 8 oz Mushrooms
- 1 Salt
- 1 Pepper
- 4 Thai chilies
- 6 Garlic cloves
- 1 tbsp Ginger
- 1 tsp Ground turmeric
- 2 tbsp Red curry paste
- 3 stalks Lemongrass
- 6 cups Chicken broth
- 2 cans Coconut milk
- 1 tbsp Fish sauce
- 1 tsp Brown sugar
- 1 Lime juice
- 1 Thai basil
- 2 cups Minute Brown Rice
Equipment
large pot
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