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Ingredients
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2 tablespoons canola oil
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3 shallots, thinly sliced
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2 fresh Thai chiles, thinly sliced
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One 15–ounce can unsweetened coconut milk
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1/2 cup chicken stock or low-sodium broth
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1/4 cup fresh lime juice
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Kosher salt
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Pepper
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1 pound shredded rotisserie chicken (4 cups)
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1 1/2 cups fresh corn kernels (from 2 to 3 ears)
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3 cups spinach leaves
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1 cup basil leaves, plus more for serving
Directions
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In a large, deep skillet, heat the oil. Add the shallots and chiles and cook over moderate heat, stirring occasionally, until tender, about 5 minutes. Add the coconut milk, stock and lime juice and bring just to a simmer. Season the broth generously with salt and pepper. Stir in the chicken and corn and cook until hot, 3 to 5 minutes. Stir in the spinach and simmer until just wilted, then stir in the 1 cup of basil. Transfer to shallow bowls, garnish with basil and serve.
Originally appeared: October 2017