Thai chicken soup with basil and lime
A warming and delicately spiced Thai chicken soup accented with fresh basil and lime juice.

1 tablespoon peanut or canola oil

1 tablespoon Thai red curry paste
2 garlic cloves—finely chopped
3 cups chicken stock
1 cup coconut milk
2 tablespoons fish sauce
2 teaspoons brown sugar
10 green beans—cut into ½-inch pieces
1 cup bean sprouts
1 scallion—thinly sliced on diagonal (reserve some green scallion to garnish)
1 cup shredded rotisserie chicken
1 tablespoon finely chopped fresh basil (plus some whole basil leaves to garnish)
2 tablespoons lime juice

1 red chili—thinly sliced into rounds, to garnish (optional)

HEAT the oil in a large saucepan over a medium heat. ADD the curry paste and garlic and cook for 1 minute, stirring. ADD the stock, coconut milk, fish sauce and brown sugar and bring to the boil. ADD the green beans, then reduce heat to medium-high and simmer for 3 minutes, uncovered. ADD the bean sprouts, chicken and scallion and simmer for 2 minutes, uncovered. REMOVE from the heat and stir in the basil and lime juice. SPOON into bowls, garnish with extra basil leaves, scallion and sliced red chili (if using).