In his review of Thip Khao, restaurant critic Todd Kliman called Seng Luangrath’s Laotian sour soup “a little poem of tartness.” The terrific broth gets its tangy punch from tamarind juice.
4 dried Thai chilies
1 teaspoon chopped garlic
3 cups chicken stock
1 stalk lemongrass, sliced into 3-inch pieces and smashed
1 cup sliced white or dark meat chicken
1 teaspoon sugar
2 tablespoons fish sauce
2 tablespoons tamarind juice
4 cherry tomatoes, halved
1 cup shimeji mushrooms
½ cup diced onion
½ cup lemon basil (Thai basil may be substituted)
Oil, for frying
Heat a pot of oil to 350 degrees. Flash fry the chilies for about 30 seconds and set aside. Flash fry the garlic and set aside.
Place the chicken stock in a medium pot set over high heat, and add the lemongrass, chicken, salt, sugar and fish sauce. Bring to a boil, then reduce the heat to medium. Add the tamarind juice, tomatoes, mushrooms, onions, and chilies and bring to a boil again. Remove the pot from the heat and add the basil and fried garlic then turn off the heat. Serve immediately.