Products used in this recipe
Thai Curry Basil Soup
Yield: 29 Servings (6 fl. oz. each)
Yield: 29 Servings (6 fl. oz. each)
Chillier weather calls for a hearty, flavor-packed soup and this Thai-inspired dish is just the ticket. With a coconut curry broth, tender chicken, red quinoa, vegetables and just the right amount of heat, your patrons are going to love it.
Preparation Instructions:
Step 1
In a medium stock pot, combine grain blend, chicken stock, coconut milk and red curry paste. Whisk together and bring to a low simmer over medium heat.
Step 2
Once simmering, add green onions, cilantro, basil, lime juice and lemon grass. Return to a low simmer and cook for 5 minutes. Reduce heat, season and hold until service.
Step 3
For each serving; ladle 6 fl. oz. of soup into cup and finish with 1.5 oz. of chicken meat. Serve warm.
