Chicken Lemongrass Basil Soup
1 cup full fat canned coconut milk, separated
½ yellow onion, chopped
2 red chilies, seeded and finely chopped
2 cloves garlic, minced
½ to 3/4 pound boneless skinless chicken breasts, chopped into bite sizes
3 cups cooked brown rice
1 quart Chicken Broth
1 (7-ounce) packet Saffron Road Lemongrass Basil Simmer Sauce
3 tablespoons fresh lime juice
1 (10-ounce) can yellow corn, drained
½ teaspoon sea salt, to taste
¼ cup fresh basil leaves, thinly sliced
- Heat 1/3 cup of the coconut milk in a large stock pot over medium-high heat. Add the yellow onion and red chilies and sauté, stirring frequently, until softened, about 8 to 10 minutes.
- Add the garlic and chicken and cook 1 to 2 minutes to brown the chicken, but don’t cook through.
- Add the cooked brown rice, chicken broth, Lemongrass Basil Simmer sauce, lime juice, corn, and sea salt, and stir well.
- Bring to a gentle boil, then immediately lower heat to a simmer. Cover and cook 10 minutes, or until chicken is cooked through.
- Serve with fresh basil.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 4