1 (8-ounce) boneless, skinless chicken breast, trimmed

Salt and pepper

1 tablespoon vegetable oil

1 shallot, minced

2 cups chicken broth

1 cup canned coconut milk

1 tablespoon fish sauce

1 teaspoon sugar

3 ounces white or cremini mushrooms, trimmed and sliced

thin

3 ounces snow peas, strings removed, cut in half on bias

1 tablespoon lime juice

1 teaspoon Thai red curry paste

¼ cup minced fresh cilantro

1. Pat chicken dry with paper towels and season with salt

   and pepper. Heat oil in medium saucepan over medium-

   high heat until just smoking. Brown chicken lightly, 2 to 3

   minutes per side; transfer to plate.

2. 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 degrees, about

   10 minutes, flipping chicken halfway through cooking.

   Transfer chicken to cutting board, let cool slightly, then

   shred into bite-size pieces using 2 forks.

4. Return soup to simmer, stir in mushrooms and snow

peas, and cook until just tender, about 3 minutes. Whisk

lime juice, curry paste, and remaining 2 teaspoons fish

sauce together in bowl. 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.