Thai Chicken Basil Soup

Submitted by sandrasothere

"From Good Housekeeping. 315 calories and 6 grams of fat per serving."

 

• Ready In: 40mins
• Ingredients: 13
• Yields: 15 cups
• Serves: 8

ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 (3 ounce) poblano chiles, seeded and chopped
• 4 teaspoons ginger, peeled and finely chopped
• 3 garlic cloves, thinly sliced
• 1⁄4 teaspoon crushed red pepper flakes
• 3 tablespoons fish sauce
• 2 (32 ounce) cartons reduced-sodium chicken broth
• 3 cups water
• 1⁄2 cup fresh basil leaf, packed and thinly sliced, plus sprigs for garnish
• 1 1⁄2 lbs boneless skinless chicken thighs, trimmed of fat and thinly sliced crosswise
• 1 (14 ounce) package linguine-style rice noodles
• 1⁄4 cup fresh lime juice

directions

1. Heat oil in a 6-quart dutch oven until hot. Add onion and chile, and cook 10 minutes or until lightly browned and tender, stirring occasionally.
2. Add ginger, garlic, red pepper flakes, and 1 tablespoons fish sauce. Cook one minute.
3. Add broth, water, and half the basil; heat to boiling on high.
4. Reduce heat to low, cover and simmer for 20 minutes.
5. Uncover, increase heat to medium-high. Stir in chicken and uncooked noodles and heat to boiling. Boil 1 minute.
6. Remove dutch oven from heat. Skim off fat.
7. To serve, stir in lime juice, remaining fish sauce, and basil. Garnish with sprigs.