Lemongrass and Tamarind Chicken Soup

A fragrant Burmese-style soup with tender chicken, bright tamarind, and aromatic lemongrass, perfect for warming the soul.

Cuisine: Asian

Category: Soups

Prep: 25 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1.2 pounds, thinly sliced chicken breast
• 4 cups chicken broth
• 2 stalks, finely chopped lemongrass
• 2 tablespoons tamarind paste
• 1 ounce, sliced galangal
• 1 tablespoon fish sauce
• 1, finely chopped bird's eye chili
• 2 cloves, minced garlic
• 1/2, diced yellow onion
• 1 cup, sliced carrots
• 2 cups bean sprouts
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Combine chicken broth (4 cups), lemongrass (2 stalks, finely chopped), tamarind paste (2 tablespoons), galangal (1 ounce, sliced), fish sauce (1 tablespoon), bird's eye chili (1, finely chopped), garlic (2 cloves, minced), and yellow onion (1/2, diced) in a pot. Bring to a boil over medium-high heat.
2. Step 2: Reduce heat to low and simmer for 15 minutes to meld flavors.
3. Step 3: Add sliced chicken breast (1.2 pounds) and cook for 5 minutes until no longer pink.
4. Step 4: Stir in sliced carrots (1 cup) and simmer for 5 more minutes.
5. Step 5: Add bean sprouts (2 cups) and cook for 2 minutes until crisp-tender.
6. Step 6: Stir in fresh cilantro (1/4 cup, chopped) and serve hot.