1 tbsp. rice bran oil
400g chicken breast (cut into 2cm pieces)
100g mushrooms (thinly sliced)
2 shallots (*thinly sliced)
1 litre Thai soup base/stock *
270ml can coconut milk
Small red chillies for extra heat if desired as well as garnish
Heat the oil in a pan over a medium/high heat and cook the chicken until all browned, approx. 3 min. Add the mushrooms and cook until the mushrooms are soft.
*Slice the shallots, keeping the white stalk part separate from the green end. Pop the white part into the pan with the chicken and mushrooms, cook for a few minutes.
Reduce to a low heat and add to this the soup base/stock, along with the coconut milk. Then add ½ of the greens from the shallots allowing them to simmer for about 15 to 20 minutes, for the flavours to infuse.
Serve up using the remaining shallots as garnish in each bowl.
*You could use a vegetable or chicken stock here, adding the juice of 1 lime with it at the liquid stage. Then some fresh grated ginger or galangal, and chillies when adding the whites of the shallots. I just happened to find this Thai soup base already there for convenience and it works well.
Warming and tasty ♥ Shaz