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Golden Chicken Soup
A golden Thai-style chicken soup with Thai basil, kaffir lime leaves and bean sprouts, finished with lime juice, palm sugar and red curry paste, served over jasmine rice.
Ingredients
Instructions
Season the chicken thigh and braise it over medium-high heat until well browned, about 5 minutes.
Add the Thai basil, kaffir lime leaves and bean sprouts, cooking until fragrant and softened, about 7 minutes.
Stir in the lime juice, palm sugar and red curry paste, letting the broth come together for 3 minutes.
Cook the jasmine rice separately and set aside.
Let the soup simmer for about 17 minutes so the curry paste fully infuses the broth.
Taste and balance the sweet, sour and spicy notes.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
