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Thai Curry Basil Soup

Thai Curry Basil Soup Recipe
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.

Ingredient Weight Measure
Simplot Good Grains™: Thai Style Red Quinoa & Vegetable Blend 6/2.5lb 2.5 lbs. 8 cups
Chicken stock or broth 64 fl. oz. 8 cups
Coconut milk, unsweetened 40 fl. oz. 5 cups
Red curry paste 4 Tbsp.
Green onion, thinly sliced on bias 2.25 oz. 1 bunch
Cilantro, fresh, roughly chopped 2.5 oz. 1 1/2 cups
Basil, dried 1 Tbsp.
Lime juice 4 fl. oz. 1/2 cup
Lemon grass, finely minced, optional 1 Tbsp.
Chicken, cooked, pulled, warm 43.5 oz.
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.
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