Thai-style chicken soup
2 lemongrass stalks trimmed and finely chopped
2 Shallots thinly sliced
2 garlic cloves thinly sliced
2 tbsp vegetable oil
2 quarts chicken stock
1 can diced tomato juice drained with the juice reserved
2 ounces Tamarind chopped
3 tbsp Asian fish sauce
2 Thai chilies sliced
2 kaffir lime leaves
1 piece peeled ginger sliced
1 pound boneless chicken breast
1/4 pound snow peas sliced
1/3 cup basil leaves
Prep. Time → 15 min
Cook Time → 15 min
1. Fry the lemongrass, shallots and garlic in oil in a heavy bottom pot on a low flame for ten minutes.
Add the stock, tomato juice, tamarind, fish sauce, chilies, lime leaves and ginger to the pot.
Allow the mixture to simmer for thirty minutes.
Freeze the chicken breast until it hardens slightly. Slice it crosswise thinly.
Strain the stock, discarding any solids.
Put the stock back on the stove and bring it to a simmer again.
Add the chicken, tomatoes, snow peas and basil.
Cook on simmer until the chicken is cooked.
Add fish sauce and salt as per taste.
No one has liked this recipe.