Thai-Style Chicken Soup with Basil
Thai-Style Chicken Soup with Basil might be just the main course you are searching for. This recipe serves 4. One serving contains 626 calories, 43g of protein, and 16g of fat. Autumn will be even more special with this recipe. Head to the store and pick up chicken breast, garlic cloves, tamarind from a pliable block, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free and dairy free diet.
Instructions
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.
Soup, without chicken, diced tomatoes, snow peas, and basil, can be made 3 days ahead and chilled (covered once cool).