A light and aromatic Thai soup featuring fresh Thai basil, vibrant vegetables, and tofu or chicken in a flavorful clear broth. Perfect as an appetizer or a comforting main course.
Ingredients
For the Soup:
- 6 cups vegetable or chicken broth
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 1-2 red chilies, sliced (optional, for spice)
- 1 cup firm tofu, cubed (or 1 cup cooked chicken, shredded)
- 1 cup mixed vegetables (e.g., carrots, bell peppers, mushrooms)
- 1 tbsp soy sauce
- 1 tbsp fish sauce (optional, or extra soy sauce)
For Garnish:
- 1/2 cup fresh Thai basil leaves
- Lime wedges
- Red chili slices
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Serves:
4 people
Instructions
- Prepare the Base:
- Heat vegetable oil in a large pot over medium heat. Add minced garlic, ginger, and sliced chili (if using) and sauté until fragrant (about 1 minute).
- Add Broth and Vegetables:
- Pour in the vegetable or chicken broth. Bring to a gentle boil, then add the mixed vegetables and tofu or chicken. Simmer for 5-7 minutes until the vegetables are tender.
- Season the Soup:
- Stir in soy sauce and fish sauce. Adjust seasoning to taste.
- Add Thai Basil:
- Remove the soup from heat and stir in the fresh Thai basil leaves. Let them wilt slightly in the hot soup.
- Serve:
- Ladle the soup into bowls. Garnish with additional Thai basil leaves, red chili slices, and lime wedges. Serve hot.
Nutritional Information (Per Serving):
- Calories: 120 kcal
- Protein: 7g
- Carbohydrates: 8g
- Fat: 6g
- Sodium: 400mg
Notes
- Substitute tofu with shrimp or add rice noodles for a more filling soup.
- Use coconut milk for a creamier version of the soup.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊