Thai Chicken Soup

This is a really light and flavorful soup. I recommend making your own stock, but store-bought is fine, too. 

Serves 4-6

Ingredients:

2 lemongrass stalks, 1-2 hard outer layers discarded

2 large shallots, peeled and thinly sliced 

2 garlic cloves, peeled and thinly sliced 

2 tbsp vegetable oil 

2 quarts chicken stock

1 14oz can diced tomatoes, drained but reserving juice

2oz tamarind paste

3 tbsp fish sauce

2 Serrano chiles, thinly sliced

A little lime zest

1 2" piece peeled fresh ginger, thinly sliced

1 lb chicken breast 

1/4 lb snow peas, sliced 1/4" thick

1/3 cup basil leaves

Directions:

Cut off and discard top of lemongrass leaving 6" stalks then finely chop. Cook lemon grass, shallots, and garlic in vegetable oil over medium-low for about 12 minutes until soft and starting to brown. 

Add stock, reserved tomato juice, tamarind, fish sauce, chiles, zest, and ginger. Simmer uncovered for 30 minutes. 

Meanwhile, put the chicken in the freezer for 20 minutes until firm. Take it out and slice it thinly crosswise. 

Strain the broth and return it to the pot and to a simmer. Add the tomatoes, basil, snow peas, and chicken and simmer until chicken is just cooked - 1-2 minutes. Season to taste with fish sauce and serve.