Thai Basil Chicken Soup

• 2 fresh lemongrass stalks, root trimmed, 1-2 outer layers discarded, minced
  
• 1 large onion, thinly sliced
  
• 2 garlic cloves, thinly sliced
  
• 2 Tbsp vegetable oil
  
• 2 quarts chicken stock
  
• 2 oz tamarind, chopped
  
• 2-3 Tbsp fish sauce
  
• 2 Thai chiles, chopped
  
• 2 Kaffir lime leaves
  
• 1 (2") piece peeled ginger, thinly sliced
  
• 2 Tbsp sugar
  
• 1 lb boneless skinless chicken breast
  
• 1/4 lb snow peas, sliced 1/4" thick (or subst. bok choy)
  
• 1/3 cup packed Thai basil leaves
  
• 2 tomatoes, diced
  

1. Freeze chicken breast slightly ~20m.
   
2. Cook lemongrass, onion, and garlic in oil in medium-low heat, stirring occasionally, until browned, ~12-15m.
   
3. Add stock, tamarind, fish sauce, chiles, lime, ginger, and sugar and simmer, uncovered, ~30m.
   
4. slice chicken thinly crosswise
   
5. Strain stock into another pot, pressing liquid from solids, then discard solids.
   
6. Return soup to simmer, then add tomatoes and their juices.
   
7. When tomatoes start to soften, add chicken, vegetable, and basil. Soup is done when chicken is cooked through, ~2m.