My husband and I recently went on a date to a Thai Restaurant. It was DELICIOUS! It was very authentic and unique for the rural place we live in. I wanted to recreate a soup I had there, but before I do....
I have a confession. I love to go to different restaurants, try something I know is different but bound to be good, and savor every bite as
I examine every flavor/ seasoning I taste. "Hmm.... this has some basil and garlic in it." or "Hmm... I taste some cumin and paprika." Etc. My husband and I love to sit there and talk about the food. It's the closest thing to being a food critique on 'Chopped' as we can get. If the food is good I will attempt to recreate it, if it's worth recreating of course. Yes... some foods honestly aren't worth recreating. And yes, everyone has good and bad times ordering different foods, but look at the bright side; it's always an adventure! ;)
This Thai Chicken Basil Soup is an attempt at a recreation from the Thai Restaurant. And YES, it was worth recreating and I think I nailed it! Both stove style and in the Crock Pot! SWEET!
And by the way, my little boy who isn't the biggest fan of soups over rice, LOVED IT! So, if he liked it, just about anyone will! Check it out!
Thai Chicken Basil Soup
3-4 Boneless Skinless Chicken Breasts
2 T. Olive Oil
1 T. Dried Basil Flakes
1 tsp. Powdered Ginger
1 Sweet Potato (peeled, cut and boiled in a small pot until just tender)
1 Orange Bell Pepper
1 Small Onion
1 can Coconut Milk
1 tsp. Salt
In a large soup pot, sauté chicken in the olive oil. Add the basil and ginger with a couple dashes of salt.
When chicken is cooked through add the tender sweet potato.
In a blender, place the onion, bell pepper and coconut milk; blend until smooth.
Pour the liquid into the pot and Simmer for 15-20 minutes.
Add the teaspoon of salt.
Serve over rice.
*To add more fiber and protein, add a drained can of garbanzo beans into your blender. It makes it thicker, but seriously SOO good!
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Crock Pot Thai Chicken Basil Soup
3-4 Boneless Skinless Chicken Breasts - trimmed and cubed
1 T. Dried Basil Flakes
1 tsp. Powdered Ginger
1 Sweet Potato - peeled and cut
1 Orange Bell Pepper
1 Small Onion
1 can Coconut Milk
1 tsp. Salt
In a greased crock pot place cubed chicken, basil, ginger and cut sweet potato.
In a blender combine coconut milk, bell pepper, onion and salt. Blend until smooth.
Pour the mixture over the chicken and potato. Give it a stir to coat the chicken.
Cook on High for 4 hours or Low for 6.
Serve over rice. DELISH!
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