Thai-Style Chicken Soup With Basil

80 minutes Prep: 15 minutes Cook: 65 minutes

193 calories per serving view nutrition facts

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2	each	lemon grass	stalks, root end trimmed and 1 or 2 outer layers discarded
2	large	shallots	thinly sliced
2	large	garlic cloves	thinly sliced
2	tablespoons	vegetable oil
2	quarts	chicken stock, fat-free	1 or 2 outer layers discarded
14	ounces	tomatoes, canned with juice	drained, reserving juice
2	ounces	tamarind	from a pliable block (a 2-inch cube), chopped
3	tablespoons	fish sauce	Asian style
2	each	thai chile	2-inch-long, thinly sliced
2	each	kaffir lime leaves	fresh or frozen
2	inches	ginger	peeled, thinly sliced
1	pound	chicken breast halves, boneless and skinless
1/4	pound	snow pea pods	sliced 1/4 inch thick
1/3	cup	basil	leaves, packed, preferably Thai

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.

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Serving Size 186g

Amount per Serving

Calories 193 33% of calories from fat