Thai Lemongrass Soup with Chicken

Step 1

Pat the chicken dry with paper towels, then place it on a cutting board and slice it crosswise (perpendicular to the length of the breast) into thin strips about 1/4-inch thick, like cutting across a piece of bread.

Step 2

Take one lemongrass stalk and peel away the papery outer layers until you reach the pale tender core. Cut the bottom 6 inches (the whitest part) into 3 or 4 pieces and lightly crush each with the flat side of your knife.

Step 3

Repeat step 2 with the remaining two lemongrass stalks so you have pieces from all three, each lightly crushed to release flavor.

Step 4

Slice the galangal root into very thin coins, about 1/8-inch thick (like coins from a roll)—you don't need to peel it. If using ginger instead, peel it with a spoon or vegetable peeler, then slice into thin coins.

Step 5

Cut the Thai chilies lengthwise from tip to stem in half, leaving them intact so the seeds and flavor stay in the soup; you'll fish them out before serving.

Step 6

Cut the cherry tomatoes in half by placing each on a cutting board and slicing from the top down through the center, creating two equal pieces.

Step 7

Pour the chicken stock and coconut milk into a large pot and set it over medium-high heat until you see small bubbles rising from the bottom and the surface moves slightly, about 5 minutes.

Step 8

Add the crushed lemongrass pieces, galangal coins, and chili halves to the simmering liquid, then stir gently with a wooden spoon for 30 seconds so the aromatics are fully submerged.

Step 9

Stir the Thai red curry paste into the soup with a wooden spoon, breaking it apart and stirring until no lumps remain and the paste is fully dissolved into the liquid, about 60 seconds.

Step 10

Add the fish sauce (2 tablespoons) to the soup and stir to combine thoroughly, about 30 seconds.

Step 11

Drop the chicken slices into the simmering soup and stir them gently to separate them. Maintain a gentle simmer (small bubbles breaking the surface constantly) until the chicken pieces turn white throughout with no pink, about 4 to 5 minutes.

Step 12

Add the cherry tomato halves and salt (1 teaspoon) to the soup and stir gently until the tomatoes are warm, about 60 seconds.

Step 13

Pour the fresh lime juice (3 tablespoons) into the soup and stir once to combine, about 15 seconds.

Step 14

Use a slotted spoon to carefully fish out and discard the large lemongrass pieces and chili halves—they add flavor but are not meant to be eaten.

Step 15

Ladle the soup into four bowls, distributing the chicken, tomatoes, and broth evenly, then sprinkle the fresh cilantro (about 1 tablespoon per bowl) on top of each.