2cupsshredded rotisserie chicken or 1 pound boneless chicken breastcubed
1cuptomatoesfinely chopped
1cuponionsfinely chopped (you can use green onions as well)
3 - 4tablespoonslemon juice
¼cupfinely chopped cilantro / coriander leaves for garnishingfinely chopped for garnishing
Instructions
Trim the lemongrass and cut the stalks and use only the bottom 2-3 inches. Pound them with a pestle to release flavor.
Add the broth, lemon grass, ginger, green chillies, brown sugar, tamarind paste, salt and chill powder to a soup pot kept on medium-high heat and mix them well.
When the mixture comes to a boil, reduce the heat to low and let the soup simmer for 10 minutes. Remove and throw the lemon grass stalks.
Add chicken along with onions and tomatoes and increase the heat to medium-low and continue to cook till the chicken is done.
Stir in the lemon juice along with the coriander leaves. Adjust the salt and sugar as needed.