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Thai Chicken and Coconut Soup

Source of Recipe


From "The Complete Cooking for Two Cookbook"



List of Ingredients



• 1 (8-ounce) boneless, skinless chicken breast, trimmed
  
• Salt and pepper
  
• 1 Tbsp vegetable oil
  
• 1 shallot, minced
  
• 2 cups chicken broth
  
• 1 cup canned coconut milk
  
• 1 Tbsp fish sauce
  
• 1 tsp sugar
  
• 3 ounces white or cremini mushrooms, trimmed and sliced thin
  
• 3 ounces snow peas, strings removed, cut in half on bias
  
• 1 Tbsp lime juice
  
• 1 tsp Thai red curry paste
  
• 1/4 cup minced fresh cilantro
  






Instructions



1. Pat chicken dry with paper towels and season with salt and pepper.
   
   
2. Heat oil in medium saucepan over medium-high heat until just smoking. Brown chicken lightly, 2 to 3 minutes per side; transfer to plate. Add shallot to fat left in saucepan and cook over medium heat until softened, about 3 minutes. Stir in broth, coconut milk, 1 teaspoon fish sauce, and sugar, scraping up any browned bits.
   
   
3. Add browned chicken and any accumulated juices, bring to simmer, and cook until it registers 160°F, about 10 minutes, flipping chicken halfway through cooking. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using two forks.
   
   
4. Return soup to simmer, stir in mushrooms and snow peas, and cook just until tender, about 3 minutes. Whisk lime juice, curry paste, and remaining 2 teaspoons fish sauce together in bowl.
   
   
5. Off heat, stir lime juice mixture and shredded chicken into soup and let sit until heated through, about 2 minutes. Season with salt and pepper to taste. Sprinkle individual portions with cilantro before serving.
   
   Serves 2