Thai Soup: Sour Chicken Soup with Eggplant

Paste for 4 servings

4 dried New Mexico chilies, soaked, seeded and deveined

1 tablespoon sliced lemongrass

1 tablespoon peeled, coarsely chopped galangal

2 medium shallots, coarsely chopped

5 garlic cloves, coarsely chopped

1/2 teaspoon turmeric

4 fresh Kaffir lime leaves, deveined

1 teaspoon shrimp paste

1 cup water

Other ingredients

2 tablespoons vegetable oil

1/4 cup unsweetened coconut milk

1 pound chicken breasts, skinned, boned, and sliced into 1/2-inch-thick strips

4 cups chicken broth

2 teaspoons sugar

1 teaspoon fermented fish (optional)

1 teaspoon fish sauce

1 teaspoon salt

3 cups small round Thai eggplants, trimmed and cut in half

1/4 cup tamarind juice

Handful of fresh basil leaves for garnishing.

Preparation

To make the paste, blend all the ingredients in a blender until smooth, then set aside.

Heat the oil in a stockpot.  Add the coconut milk and cook over medium-high heat for 2 to 3 minutes or until the oil separates from the milk.  Add the spice paste and cook for another 2 minutes or until the aroma is released while stirring constantly.

Add the chicken , chicken broth, or water, sugar, fish sauce, fermented fish (if used), and salt, cook and stir occasionally for another 5 minutes.  When the soup comes to a boil, reduce the heat to low and add the eggplant, tamarind juice, and simmer gently for 10 minutes or until the eggplant is tender, but not too tender.

Pour the soup into a large soup bowl and garnish with the basil and serve with rice.  You may add some chilies if you prefer it hot.  Make it 4 servings.