THAI-STYLE CHICKEN SOUP WITH BASIL

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Thai-Style Chicken Soup With Basil image

This Thai-inspired soup has many layers in its complexity, but the overall effect is of cleanness and freshness.

Provided by Ruth Cousineau

Categories     Soup/Stew     Chicken     Dinner     Lunch     Basil     Healthy     Tamarind     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 (main course) servings

Number Of Ingredients 15

2 fresh lemongrass stalks, root end trimmed and 1 or 2 outer layers discarded
2 large shallots, thinly sliced
2 large garlic cloves, thinly sliced
2 tablespoons vegetable oil
2 quart rich and flavorful chicken stock or 5 cups reduced-sodium chicken broth
1 (14-ounce) can diced tomatoes in juice, drained, reserving juice
2 ounces tamarind from a pliable block (a 2-inch cube), chopped
3 tablespoon fish sauce
2 (2-inch-long) fresh Thai chiles, thinly sliced
2 fresh or frozen makrut lime leaves
1 (2-inch) piece peeled ginger, thinly sliced
1 pound skinless boneless chicken breast
1/4 pound snow peas, sliced 1/4 inch thick
1/3 cup packed basil leaves (preferably Thai)
Accompaniment: cooked jasmine rice

Steps:

  • Cut off and discard top of lemongrass, leaving 6-inch stalks, then finely chop. Cook lemongrass, shallots, and garlic in oil in a large heavy pot over medium-low heat, stirring occasionally, until well browned, 12 to 15 minutes.
  • Add stock, reserved tomato juice, tamarind, fish sauce, chiles, lime leaves, and ginger and simmer, uncovered, 30 minutes.
  • While soup simmers, freeze chicken breast just until slightly firm, 20 to 30 minutes, then thinly slice crosswise.
  • Strain stock through a fine-mesh sieve into a large saucepan, pressing hard on and then discarding solids. Return to a simmer and stir in chicken, diced tomatoes, snow peas, and basil. Gently simmer just until chicken is cooked through, 1 to 2 minutes. Season with additional fish sauce and salt.

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