New Version of Thai Soup

Author: Gloria Galli

Keywords: Thai soup, chicken, food, health, dinner.

Ingredients:

500 grs of skinless and boneless chichen breast; 1 tbsp natural brown sugar; 6 tbsp tamarind pulp; 200 ml light coconut milk; 1 small onion, chopped; 3 garlic cloves, crushed with fresh ground pepper; 3 tbsp ginger, crushed; 2 ground lemongrass stalks; 3 cups chicken broth; 2 tbsp olive extra-virgin oil; salt.

Description:

Cut the chicken breasts into small pieces, place on a bowl. Season with salt, add the brown sugar, the half of tamarind pulp, and let aside for 1 hour. Heat 1 tbsp olive oil, add the chicken pieces, and bake until done, adding water only enough for cooking. Heat the rest of olive oil in another pan, stir-fry the garlic, the onion until both are translucent, add the ginger, and pour over chicken. Add the chicken broth, the rest of tamarind pulp, the coconut milk, and at least ground lemongrass. Let cooking for a few minutes and serve. If you want the soup a little liquid add more water during the cooking. Also you can substitute the chicken broth for the shrimp broth.