Thai-style Chicken Soup with Basil

Ready in 45 minutes

It?s hard to understand why a soup that looks so simple needs to include so many ingredients. Why not just stir in a dollop of store-bought Thai curry paste instead and call it a day? One spoonful will reveal the answer: 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. Adding a generous amount of chicken and serving the soup over jasmine rice might not be strictly traditional, but it transforms it into a satisfying meal.

Top-ranked recipe named "Thai-style Chicken Soup with Basil"

5 avg, 3 review(s) 100% would make again

Ingredients

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2 fresh lemongrass stalks; root end trimmed and 1 or 2 outer layers discarded
2 large shallots; thinly sliced
2 large cloves garlic; thinly sliced
2 tablespoons Vegetable Oil
2 quarts chicken stock, rich and flavorful; or 5 cups reduced-sodium chicken broth diluted with 3 cups wate
1 14-oz can diced tomatoes in juice; drained, reserving juice
2 ounces tamarind; from a pliable block, (a 2-inch cube), chopped
3 tablespoons Asian fish sauce
2 fresh Thai chiles; (2-inch-long) thinly sliced
2 fresh or frozen Kaffir lime leaves
1 ginger; (2-inch) piece, peeled, 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

Original recipe makes 6

Servings  

Preparation

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.

Credits

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Calories Per Serving: 394 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
mraguirre22 4 years ago
[I made edits to this recipe.]
mraguirre22 4 years ago
[I posted this recipe.]
mraguirre22 4 years ago
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