Poh Teak Recipe

Heat a medium-large pot over medium heat. Add the vegetable oil. When hot, add the minced garlic and sliced shallots and sauté for 1–2 minutes until fragrant and soft but not browned.

Add the sliced galangal (or ginger), smashed and sliced lemongrass, and sliced fresh red chilies. Stir and cook 1 minute to release aromas.

Pour in the chicken or vegetable stock and bring to a gentle simmer. Lower heat to maintain a simmer and let the aromatics infuse the broth for 6–8 minutes.

Add the fish sauce, rice vinegar, palm or brown sugar, and white pepper. Stir to dissolve the sugar and taste — the soup should be a balance of hot, sour, and salty. Adjust: more fish sauce for salt, more lime later for sour, more sugar to round it.

Add the thinly sliced chicken to the simmering broth. Stir gently and simmer until the chicken is cooked through, about 4–6 minutes depending on slice thickness.

Add the sliced mushrooms, tomato wedges, and baby corn (if using). Simmer another 2–3 minutes until vegetables are tender but still bright.

Turn off the heat. Stir in the fresh lime juice and taste, adjusting for brightness and heat — add more lime juice for sourness or a little more fish sauce if needed.

Add the Thai basil leaves, chopped cilantro, and sliced scallions to the pot and gently stir; residual heat will wilt the herbs while preserving their fragrance.

Serve

Ladle the hot and sour basil soup into bowls. Garnish with extra basil leaves, cilantro, additional sliced chilies or a drizzle of chili oil if you like it spicier, and serve with lime wedges at the side.