SERVES 6
TOTAL TIME: 45 minutes
Although we prefer the deeper, richer flavor of regular coconut milk, light coconut milk can be substituted for one or both cans. Be careful not to overcook the chicken in step 3 or it will taste dry.
|
1 |
tablespoon vegetable oil |
|
1 |
pound boneless, skinless chicken breasts, trimmed |
|
|
Salt and pepper |
|
2 |
shallots, minced |
|
4 |
cups low-sodium chicken broth |
|
2 |
(14-ounce) cans coconut milk |
|
3 |
tablespoons fish sauce |
|
1 |
tablespoon sugar |
|
8 |
ounces white or cremini mushrooms, trimmed and sliced thin |
|
8 |
ounces snow peas, strings removed and cut in half on bias |
|
3 |
tablespoons lime juice (2 limes) |
|
2 |
teaspoons Thai red curry paste |
|
½ |
cup fresh cilantro leaves |
1. Heat oil in Dutch oven over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown chicken lightly on both sides, about 5 minutes; transfer to plate.
2. Add shallots to fat left in pot and cook over medium heat until softened, about 3 minutes. Stir in broth, coconut milk, 1 tablespoon fish sauce, and sugar, scraping up any browned bits.
3. Add browned chicken, cover, and simmer gently until it registers 160 degrees, about 10 minutes. Transfer chicken to cutting board and shred into bite-size pieces.
4. Meanwhile, return soup to simmer, stir in mushrooms and peas, and cook until just tender, about 3 minutes.
5. Whisk the lime juice, curry paste, and remaining 2 tablespoons fish sauce together in bowl. Stir lime juice mixture and shredded chicken into soup and cook until heated through, about 1 minute. Season with salt and pepper to taste. Sprinkle individual portions with cilantro before serving.