Chicken Pineapple Red Lemongrass Soup

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Red Lemongrass Base

1 medium stalk fresh lemongrass, trimmed and thinly sliced ( 1/3 cup)

1 small wedge kaffir lime rind, minced (optional)

1 kaffir lime leaf, minced (optional)

1-inch piece karachai (see Note), or 1/2 teaspoon grated fresh ginger

1/2 (rounded) teaspoon turmeric powder

1/2 teaspoon minced galangal

2 garlic cloves, chopped

1 tablespoon paprika

1/4 cup water, or as needed

The Soup

3 cups coconut milk

3 cups water

2 1/2 tablespoons Asian fish sauce

4 1/2 tablespoons sugar

1 1/2 tablespoons tamarind powder (chef Doung uses Knorr brand)

6 ounces boneless, skinless chicken breast

4 ounces fresh pineapple, coarsely cut

1/4 teaspoon salt

15 Thai basil leaves (red basil)

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