Preparation Time: 20 minutes
Cook Time: 25 minutes
Cut: Boneless chicken
2 Tbsp (30 ml) canola oil
2 Tbsp (30 ml) fresh ginger, minced
1 shallot, minced
2 cloves garlic, minced
2 Tbsp (30 ml) lemon grass (1 stalk, white part only), minced
2 Tbsp (30 ml) red or Panang Thai curry paste
4 cups (1 L) chicken broth
4 Tbsp (60 ml) fish sauce
2 Tbsp (30 ml) brown sugar
6 lime leaves (or zest of one lime)*
2 cans coconut milk (3 1/2 cups)
1 lb boneless, skinless chicken breasts, thinly sliced
12 Shitake mushrooms, stems removed, sliced
½ cup (125 ml) carrots, julienned
12 cherry tomatoes, halved
2 cups (500 ml) baby bok choy, trimmed and cut in half
1 cup (250 ml) snow peas
Juice of 1 lime
½ cup (125 ml) fresh cilantro leaves
Fresh lime wedges
Note: 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.
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, brown sugar, lime leaves, coconut milk and chicken; bring to a boil then reduce heat and simmer for 8 minutes.
Add the mushrooms, tomatoes, carrots, bok choy and snow peas; cook for another 3 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