the best – thai soup

Homemade soup is a staple in our house come Fall. You really can’t beat it for nutritional value and ease. And the varieties! I think you could probably eat a different bowl of soup each night for a year and never repeat yourself. However, I dare you to make the Thai soup below and not want to make it again and again. You won’t be able too. This soup is so packed with multi-dimensional flavour and layers of complexity that it leaves you wanting more and more. Even now, my mouth waters thinking about its sour-sweet-salty goodness.

This recipe comes from the February 2009 issue of Gourmet Magazine. The ingredient list can be a bit intimidating if you haven’t cooked Thai food before but everything on the list I was able to buy in my neighbourhood (with the exception of the Kaffir lime leaves). Luckily, many of the ingredients above can be substituted with other things with good success. Tamarind, for example, can be substituted with brown sugar and lime juice.

There are basically three steps to this recipe but I often cut it down to two steps. The first, is to make your own chicken stock. Obviously, this will make the best soup however I find good quality ready-made chicken stock works just as well. The second step is to add all the aromatics to the chicken stock and make a Thai-flavoured stock. A quick note: Since all the aromatics are strained out of the stock after the simmering process don’t worry too much about chopping things perfectly. Just throw it all! The third step is to add your final ingredients – the chicken, snow peas, basil and tomatoes. A great tip I learned from this recipe is to freeze your chicken breast for 20-30 minutes before you attempt to slice it thinly. The added firmness the frozen meat takes on makes it so simple to slice.

Thai Style Chicken Soup with Basil (adapted from Gourmet Magazine – February 2009)

  • 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 ; 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 (or 1 lime cut into quarters squeezed and added whole to the stock)
  • 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)
  • optional – jasmine rice as accompaniment
  • optional – 1 can of coconut milk

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, coconut milk (if using) and basil. Gently simmer just until chicken is cooked through, 1 to 2 minutes. Season with additional fish sauce and salt. Serve with jasmine rice.

The recipe notes that adding jasmine rice to the soup is not very traditional but that it makes the soup a bit more like a meal. I also (sometimes) add a can of coconut milk to the final stage of the recipe. It just gives it a bit of added fat and leaves you feeling a little more satiated. Actually, when I was reading the reviews for this recipe over at Epicurious I was astonished at the variations people had come up with. People have tried it with everything from shrimp to tofu, thin rice noodles to wild rice, oyster mushrooms to thinly sliced carrots. It really is a recipe you can make your own! I’m looking forward to making it again in a few weeks and trying out some of these variations. I urge you to give it a try too – you won’t be disappointed.

Do you have a favourite soup you turn to again and again in the Fall months?

I’ll be back here this afternoon with the winner of the Minted Holiday card giveaway!

 

 

Filed under the best

12 Comments

  1. Posted October 31, 2011 at 9:49 AM | Permalink

    Thai is my absolute favourite kind of cooking. I’m going to have to try this recipe!

    Also, all of the Thai ingredients can be found at T&T asian supermarkets if people are having trouble tracking anything down!

  2. Posted October 31, 2011 at 10:13 AM | Permalink

    This looks and sounds absolutely delicious. I keep meaning to try a thai soup recipe, and this one doesn’t look overly daunting. :-)

  3. Posted October 31, 2011 at 12:00 PM | Permalink

    I love Thai food but I’ve never made it at home before. Might have to give this one a try. Great pics, btw!

  4. Posted October 31, 2011 at 2:45 PM | Permalink

    ohhhhhh this looks lovely. i love thai food but never cooked it before so i don’t know if i should dare… i would give everything to eat this right now.

  5. Posted November 3, 2011 at 12:24 AM | Permalink

    Hi Emma! I can’t wait to make this recipe, perfect blend of flavors and spicyness! I thought of you today when I saw this recipe….http://www.thekitchn.com/thekitchn/breakfast/recipe-baked-pumpkin-steel-cut-oatmeal-159872#comments

    pumpkin oatmeal…I rushed to the store with my little one and got the ingredients we were missing…made it and had it for dessert. I’ll be having it again in the morning! My 2 year old ate it up. Please try it!

  6. Posted November 3, 2011 at 9:48 PM | Permalink

    @Nicole – I love steel cut oats and will definitely give this a try. I like one readers comment about adding pecans to it.

  7. Posted November 6, 2011 at 10:30 PM | Permalink

    Beautiful recipe – looks perfect for a chilly Fall night when you are home with a cold.

  8. helen
    Posted November 15, 2011 at 12:21 AM | Permalink

    just *had to* tell you how magnificent this was. made it tonite, having bookmarked this and waited for the “right” opportunity. so happy making, thank you. and to gush some more, i love your blog and totally was inspired by your aesthetic to purchase some chairs! thank you:)

  9. Posted November 17, 2011 at 1:49 AM | Permalink

    Your site has a unique, comforting, homey feel that I placed its URL in my favorites bar. Even the font you used is so familiar and close to the heart. I love the recipes you feature too. This is such a comforting food and a comforting read as well. Great job!

  10. Jen
    Posted May 3, 2012 at 7:19 AM | Permalink

    Lovely recipe. There is nothing I know that warms you more than a big bowl of warm soup. Here’s one you might like to try.
    http://www.wascene.com/food-drink/hearty-chicken-and-vegetable-soup/
    Thanks for sharing :)
    Jen

  11. maesaysdoit
    Posted December 22, 2013 at 5:27 PM | Permalink

    Next to the chicken broth recipe it say’s – ’1 or 2 layers discarded’ – what does that mean?
    I want to try this recipe.

  12. Posted December 22, 2013 at 8:11 PM | Permalink

    @maesaysdoit – take off a few of the outer layers of the lemongrass stalks before you chop them up.

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*