Recipes
Thai-Style Chicken Soup
Prep Time | 15 minutes |
Cook Time | 15 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 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
Ingredients
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Instructions
- 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.