Name: Thai-Style Chicken Soup With Basil
Cook time: 45 min
Total time: 1 1/2 hr (not including making stock)
Yield: Makes 4 to 6 (main course) 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 rich and flavorful chicken stock or 5 cups reduced-sodium chicken broth; 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 fish sauce; 2 (2-inch-long) fresh Thai chiles, thinly sliced; 2 fresh or frozen makrut 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

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Thai-Style Chicken Soup with BasilMikkel Vang

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).

Cooks' Note

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 notes

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