This Thai-inspired soup has many layers in its complexity, but the overall effect is of cleanness and freshness. An optional addition of jasmine rice makes a heartier meal. The soup, without chicken, diced tomatoes, snow peas, and basil, can be made 3 days ahead and chilled (covered once cool).
Editor’s note: As part of our archive repair project, this recipe headnote and ingredients have been updated to remove an offensive word for makrut lime.
Recipe information
Total Time
1 1/2 hr (not including making stock)
Yield
Makes 4 to 6 (main course) servings
Ingredients
Preparation
Step 1
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.
Step 2
Add stock, reserved tomato juice, tamarind, fish sauce, chiles, lime leaves, and ginger and simmer, uncovered, 30 minutes.
Step 3
While soup simmers, freeze chicken breast just until slightly firm, 20 to 30 minutes, then thinly slice crosswise.
Step 4
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.
