Tangy Tamarind Chicken Elixir
Brighten your day with this tangy Tamarind Chicken Soup that blends rich chicken broth with the zesty flavor of tamarind paste. Fresh herbs like cilantro and basil infuse each bowl with aromatic freshness, creating a soothing yet vibrant experience. Perfect for chilly evenings or whenever you crave something comforting and tasty. Enjoy the balance of savory and tart in every spoonful!
ingredients
- 4 cups chicken broth
- 2 tablespoons tamarind paste
- 1 pound chicken breast, sliced thin
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon sugar (or honey)
- 1 medium tomato, diced
- 1 cup mushrooms, sliced
- 1 cup baby spinach
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon lime juice
- Salt and pepper, to taste
- Optional: sliced chili for heat
steps
- 1.
In a large pot, heat a splash of oil over medium heat. Sauté the diced onion, garlic, and ginger until fragrant.
- 2.
Add sliced chicken and cook until browned, about 5 minutes.
- 3.
Stir in the tomatoes, mushrooms, and tamarind paste, allowing them to soften for about 3 minutes.
- 4.
Pour in the chicken broth, fish sauce, and sugar, bringing the mixture to a gentle simmer.
- 5.
Reduce heat to low and let the soup cook for 20 minutes, allowing flavors to meld.
- 6.
Add baby spinach, chopped cilantro, and basil. Cook for an additional 5 minutes.
- 7.
Season with lime juice, salt, and pepper, adjusting to taste.
- 8.
Serve hot, garnished with more herbs and sliced chili if desired.