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.
| 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.
