THAI STYLE CHICKEN SOUP w/BASIL

By BobD

Ingredients

• 4-6 SERVINGS
• This soup has many layers in its complexity, but the overall effect is of cleanness and freshness-in short, well worth a trip to an Asian market.
• 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 qt rich and flavorful chicken stock; or 5 cups reduced-sodium chicken broth diluted with 3 cups water
• 1 (14-oz) can diced tomatoes in juice, drained, reserving juice
• 2 oz tamarind from a pliable block (a 2-inch cube), chopped
• 3 tablespoons Asian fish sauce
• 2 (2-inch-long) fresh Thai chiles, thinly sliced
• 2 fresh or frozen Kaffir lime leaves
• 1 (2-inch) piece peeled ginger, thinly sliced
• 1 lb skinless boneless chicken breast
• 1/4 lb snow peas, sliced 1/4 inch thick
• 1/3 cup packed basil leaves (preferably Thai)
• ACCOMPANIMENT: cooked jasmine rice

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

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.

COOKS NOTES:

Soup, without chicken, diced tomatoes, snow peas, and basil, can be made 3 days ahead and chilled (covered once cool).