In Thailand, this soup is eaten year-round, but its pleasantly potent, warming flavor is especially welcome in cold weather.
The recipe calls for chicken, but you can use a variety of proteins instead, including shrimp, calamari, mussels and other mixed seafood. Tofu is another option, though Thai chef-restaurateur Nongkran Daks recommends first pressing the water out of it before dicing and blanching.
We have provided substitutes for some ingredients that are available at Asian markets; in testing, we found that using the alternative ingredients creates a noticeably bright, citrusy broth.
Freezing the chicken for about 15 minutes will firm it up, making it easier to slice thin.
Click here to see step-by-step photos for this recipe.
Where to Buy: Lemon grass is available in many supermarkets. Makrut, also known as kaffir, lime leaves, galangal and Thai chile paste (nam prik pao) are available at Asian markets. Galangal and makrut lime leaves are often found in the freezer case. Do not use dried galangal.
The recipe calls for chicken, but you can use a variety of proteins instead, including shrimp, calamari, mussels and other mixed seafood. Tofu is another option, though Thai chef-restaurateur Nongkran Daks recommends first pressing the water out of it before dicing and blanching.
We have provided substitutes for some ingredients that are available at Asian markets; in testing, we found that using the alternative ingredients creates a noticeably bright, citrusy broth.
Freezing the chicken for about 15 minutes will firm it up, making it easier to slice thin.
Click here to see step-by-step photos for this recipe.
Where to Buy: Lemon grass is available in many supermarkets. Makrut, also known as kaffir, lime leaves, galangal and Thai chile paste (nam prik pao) are available at Asian markets. Galangal and makrut lime leaves are often found in the freezer case. Do not use dried galangal.
Servings:
Ingredients
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime or lemon juice
- 1 tablespoon Thai red chile paste (nam prik pao; see headnote; may substitute other chile paste such as sambal oelek)
- 1 stalk lemon grass, cut into 2-inch sections and crushed (see headnote)
- 6 thin slices (about 3/4 ounce) galangal (see headnote; may substitute fresh ginger root)
- 2 makrut lime leaves, torn into small pieces (see headnote; may substitute a few wide strips of lime peel)
- 3 cups water or chicken broth
- 8 ounces boneless, skinless chicken breast, cut crosswise into 1/8-inch slices (see headnote)
- 1/2 cup mushrooms, thinly sliced
- 2 cherry tomatoes, each cut in half
- 1 scallion, white and light-green parts, thinly sliced on the diagonal
- Leaves from 1 stem cilantro
Directions
Whisk together the fish sauce, lime or lemon juice and chile paste in a small bowl.
Combine the lemon grass, galangal, makrut lime leaves and water or broth in a medium saucepan over high heat. Bring to a boil; cook for 2 to 3 minutes, then use a slotted spoon to discard all the solids.
Add the chicken to the pan, making sure the pieces don't stick together (they will begin to cook as soon as they hit the liquid). Once the liquid returns to a boil, add the mushrooms and tomatoes. Cook for 3 to 4 minutes, until the chicken has cooked through and the tomatoes have softened, reducing the heat as needed to keep the soup from boiling over.
Remove from the heat; stir in the fish sauce mixture, scallion and cilantro. Serve hot.
Combine the lemon grass, galangal, makrut lime leaves and water or broth in a medium saucepan over high heat. Bring to a boil; cook for 2 to 3 minutes, then use a slotted spoon to discard all the solids.
Add the chicken to the pan, making sure the pieces don't stick together (they will begin to cook as soon as they hit the liquid). Once the liquid returns to a boil, add the mushrooms and tomatoes. Cook for 3 to 4 minutes, until the chicken has cooked through and the tomatoes have softened, reducing the heat as needed to keep the soup from boiling over.
Remove from the heat; stir in the fish sauce mixture, scallion and cilantro. Serve hot.
Recipe Source
Adapted from Nongkran Daks, chef-owner of Thai Basil in Chantilly, Va.Tested by Becky Krystal.
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