A comforting and flavorful soup combining tender chicken, aromatic spices, and creamy coconut milk, served with jasmine rice.
Chop the carrots, onion, and celery ribs into small pieces.
Uniformly chopping the vegetables ensures even cooking.
In a large pot, melt the butter over medium heat and sauté the vegetables until softened.
Stir frequently to prevent the vegetables from sticking.
Add the curry powder to the pot and stir for 1 minute to release its aroma.
Toasting the spices enhances their flavor.
Pour in the coconut milk and bring to a gentle simmer.
Stir well to combine the coconut milk with the spices.
Add the chicken breasts and cook until fully cooked, about 20 minutes.
Ensure the chicken is submerged in the liquid for even cooking.
Remove the chicken, shred it, and return it to the pot.
Shredding the chicken allows it to absorb more flavor.
Add the cooked jasmine rice and Thai basil to the soup, stirring to combine.
Add the rice just before serving to maintain its texture.
Serve the soup hot, garnished with additional Thai basil if desired.
Serve with a side of lime wedges for a fresh citrus kick.
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