2 Tbsp canola oil
2 Tbsp minced fresh ginger
1 shallot, minced
2 cloves garlic, minced
2 Tbsp minced lemon grass (1 stalk, white part only)
2 Tbsp red or Panang Thai curry paste
4 cups chicken broth
3-4 Tbsp fish sauce
2 Tbsp brown sugar
6 lime leaves (or zest of one lime)*
2 cans coconut milk (3 1/2 cups)
1 lb boneless, skinless chicken breasts
12 Shitake mushrooms, stems removed, sliced
½ cup julienned carrots
12 cherry tomatoes, halved
2 cups baby bok choy, trimmed and cut in half
1 cup snow peas
juice of 1 lime
1/2 cup fresh cilantro leaves
fresh lime wedges
Heat the oil in a large pot over medium heat.
Add the ginger and shallot and stir cook 1 minute. Add the garlic, lemongrass and curry paste, and stir cook just long enough to combine. Take care not to burn the garlic.
Slowly pour the chicken broth over the mixture, whisking continually. Stir in the fish sauce, the brown sugar and the lime leaves and simmer for 10 minutes. Stir in the coconut milk and the mushrooms, and cook until mushrooms are soft, about 5 minutes.
Add the carrots, tomatoes, bok choy and the snow peas, and cook for another 5 minutes. Remove from heat and add the lime juice. Stir to combine.
Ladle soup into bowls and top with fresh cilantro and crushed peanuts. Serve with lime wedges
* Lime leaves are sold in Asian markets, usually in the frozen section. They don't need to be thawed before using. Lime leaves add a uniquely Thai flavour.