On one of my earlier dates with my husband, he took me to his favorite Thai Restaurant.  Other than Chicken Satay, I wasn't familiar with Thai food. This simple Thai chicken soup has that distinctive Thai flavor - a balance of spicy, salty, sweet and sour. You will especially welcome this soup's warmth during the winter, when it can also provide you with added health benefits, helping to ward off the cold or flu.

yield: Makes 4 to 6 (main course) servings
active time: 45 min
total time: 1 1/2 hr (not including making stock)

•     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
•     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)
  
  
  Method

• Combine stock, coconut milk, lemon grass, kaffir lime leaves and ginger in a saucepan over medium-low heat. Simmer, covered, for 1 hour. Set aside for 5 minutes to cool slightly.
• Place a fine sieve over a large bowl. Ladle stock mixture into the sieve and drain. Discard lemon grass mixture left in the sieve. Return stock to saucepan.
• Place saucepan over medium heat. Add chicken, mushrooms, fish sauce, lime juice and sugar, and cook, stirring occasionally, for 5 minutes. Add snow peas and cook for 1 minute or until snow peas are bright green and tender crisp.
• Ladle soup among serving bowls. Top with bean sprouts, shallots and coriander leaves. Serve immediately.

Notes
 

•     Prep: 10 mins (+ 5 mins cooling time)
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