Posted the 26/11/2009 06:45:00 By Sweet Dimensions (Visit website)

 Ingredients2 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 ; 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
PreparationCut 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.

Votre commentaire :

Add to favorite

Imprimer cette page

Send this recipe to a friend

ask a question about this article

share on Facebook

• 

  Thai Cuisine-Steamed mixed vegetables in Thai sauce, Spicy fried rice with chicken, Steamed noodle soup with prawns & Stir - fried beans with prawns

  

  Added 07/05/2009 02:09:00

  Stir- fried mixed vegetables ( Stir - fried mixed vegetables in Thai sauce ) Serves : 4 Time required : 20 minutes You need 50 g baby corn , chopped 50 g Chinese cabbage , chopped 50 g carrots , chopped 50 g broccoli , chopped 50[...]

  http://niyasworld.blogspot.com/2009/05/steame...
• 

  My Delayed But Intense Love Affair With Tom Ka Gai

  

  Added 29/06/2009 15:02:00

  I love soup--just check out my sidebar and you can see how much. I also love Thai food--more than is really represented on my sidebar (because I learned to make it a few years ago, whereas this past year I have really been discovering Indian[...]

  http://thespicedlife.blogspot.com/2009/06/my-...
• 

  Thai fried rice with basil , Thai red vegetable curry & Thai soup stock

  

  Added 20/07/2009 07:03:00

  Thai Fried Rice with Basil Serves : 4 Ingredients 500 g cooked rice, preferably chilled overnight 200 g fresh chicken / pork / prawns , cut into bite size pieces 4 tablespoon fresh basil leaves 2 tablespoon chopped shallots 1[...]

  http://niyasworld.blogspot.com/2009/07/thai-f...
• 

  Crispy Fried Pomfret with Thai Chilli Sauce & Thai style Creamy Chicken with Mushrooms

  

  Added 01/08/2009 11:56:00

  Crispy Fried Pomfret with Thai Chilly Sauce ( A hot and sour fish - based starter ) Serves : 4 Time required : 30 minutes Ingredients 4 ( 200 g each ) pomfret fillets 1 teaspoon dark soy sauce 1/2 cup ( 125 g ) corn flour 50[...]

  http://niyasworld.blogspot.com/2009/08/crispy...
• Thai-Style Spinach Salad with Grilled Chicken and Spicy Peanut Dressing

  

  Added 02/08/2009 22:00:00

  One of my favorite salads ~ it includes lots of interesting textures all topped off with a sweet-tangy-spicy peanut sauce.You can use any greens that you like; spinach, spring greens, cabbage, etc.You could add crispy noodles if you like... Rather[...]

  http://onceuponaplate.blogspot.com/2009/08/th...