Thai-Style Chicken Soup with Basil

Thai-Style Chicken Soup with Basil
Photo by Mikkel Vang

Ingredients

  • 2 (2-inch-long) fresh Thai chiles
  • 1 (2-inch) piece ginger
  • 1/3 cup packed basil leaves (preferably Thai)
  • 1 pound skinless boneless chicken breast
  • 2 tablespoons vegetable oil
  • or 5 cups reduced-sodium chicken broth
  • 3 tablespoon Asian fish sauce (also called nam pla or nuoc mam)
  • + 9 more ingredients
    • 2 ounces tamarind from a pliable block (a 2-inch cube)
    • 2 fresh lemongrass stalks, root end trimmed and 1 or 2 outer layers discarded
    • 2 large shallots
    • 2 cloves garlic
    • 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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network