Canned coconut soups are full of distinct Thai flavors such as Kaffir lime leaves and galangal (a gingerlike root). They lend great depth to this surprisingly easy meal.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
Ingredients
2 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken, cut into 1-inch pieces
1 (14- to 15-ounce) can Thai coconut soup (Tom Kha or Tom Kha Kai)
1 tablespoon Thai green-curry paste
3/4 pounds fresh pineapple chunks (about 2 cups)
1 (15-ounce) can straw mushrooms, rinsed and drained
Accompaniment: rice
Garnish: cilantro sprigs
Preparation
Step 1
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté chicken with 1/4 teaspoon salt until golden brown and just cooked through, 4 to 6 minutes. Transfer to a bowl.
Step 2
Simmer soup in skillet with curry paste and pineapple chunks, uncovered, stirring occasionally, until liquid is reduced by about one fourth, about 5 minutes.
Step 3
Return chicken with any juices from bowl to skillet and stir in mushrooms, then simmer 1 minute.
