Thai-Style Chicken Soup with Basil

Thai-Style Chicken Soup with Basil
Photo by Mikkel Vang


  • or 5 cups reduced-sodium chicken broth
  • jasmine rice
  • 2 quart rich and flavorful chicken stock
  • ¼ pound snow peas
  • 2 fresh or frozen Kaffir lime leaves
  • 1 (14-ounce) can diced tomatoes in juice
  • 2 fresh lemongrass stalks, root end trimmed and 1 or 2 outer layers discarded
  • + 9 more ingredients
    • 1/3 cup packed basil leaves (preferably Thai)
    • 3 tablespoon Asian fish sauce (also called nam pla or nuoc mam)
    • 1 (2-inch) piece ginger
    • 2 ounces tamarind from a pliable block (a 2-inch cube)
    • 2 tablespoons vegetable oil
    • 2 large shallots
    • 2 cloves garlic
    • 2 (2-inch-long) fresh Thai chiles
    • 1 pound skinless boneless chicken breast

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...

View full recipe at Epicurious


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