Thai-Style Chicken Soup With Basil Recipe

Name: Thai-Style Chicken Soup With Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh lemongrass 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 quart; ; 1 or 2 outer layers discarded; 1 (14-ounce) can diced tomatoes in juice, drained, reserving juice; 2 ounces tamarind from a pliable block (a 2-inch cube), chopped; 3 tablespoon Asian fish sauce; 2 (2-inch-long) fresh Thai chiles, thinly sliced; 2 fresh or frozen Kaffir lime leaves; 1 (2-inch) piece peeled ginger, thinly sliced; 1 pound skinless boneless chicken breast; 1/4 pound snow peas, sliced 1/4 inch thick; 1/3 cup packed basil leaves (preferably Thai); Accompaniment: cooked jasmine rice

Servings: persons

2 fresh lemongrass 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 quart
; 1 or 2 outer layers discarded
1 (14-ounce) can diced tomatoes in juice, drained, reserving juice
2 ounces tamarind from a pliable block (a 2-inch cube), chopped
3 tablespoon Asian fish sauce
2 (2-inch-long) fresh Thai chiles, thinly sliced
2 fresh or frozen Kaffir lime leaves
1 (2-inch) piece peeled ginger, thinly sliced
1 pound skinless boneless chicken breast
1/4 pound snow peas, sliced 1/4 inch thick
1/3 cup packed basil leaves (preferably Thai)
Accompaniment: cooked jasmine rice

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.
2
Add stock, reserved tomato juice, tamarind, fish sauce, chiles, lime leaves, and ginger and simmer, uncovered, 30 minutes.
3
While soup simmers, freeze chicken breast just until slightly firm, 20 to 30 minutes, then thinly slice crosswise.
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.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 fresh lemongrass 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, and more.

Yes, Thai-Style Chicken Soup With Basil falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai-Style Chicken Soup With Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions