2 lemongrass stalks, trimmed and finely chopped
2 shallots, thinly sliced
2 garlic cloves, thinly sliced
2 tbsp. vegetable oil
2 qt. chicken stock
1 can diced tomato juice, drained with the juice reserved
2 oz. tamarind, chopped
3 tbsp. Asian fish sauce
2 Thai chilies, sliced
2 Kaffir lime leaves
1 piece peeled ginger, sliced
1 lb. boneless chicken breast
1/4 lb. snow peas, sliced
1/3 cup basil leaves

Fry the lemongrass, shallots and garlic in oil in a heavy bottom pot on a low heat for ten minutes. Add the stock, tomato juice, tamarind, fish sauce, chilies, lime leaves and ginger to the pot. Allow the mixture to simmer for thirty minutes. Freeze the chicken breast until it hardens slightly. Slice it crosswise thinly. Strain the stock, discarding any solids. Put the stock back on the stove and bring it to a simmer again. Add the chicken, tomatoes, snow peas and basil. Cook on simmer until the chicken is cooked. Add fish sauce and salt as per taste.

Submitted by: Hungryforever