Directions

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Using a fork, pierce the chicken and top with soy sauce to begin marinating. Set aside.

Heat a large pot over medium heat. Once hot, add oil, shallot, ginger and garlic. Sauté until translucent and fragrant, about 5 minutes. Turn down heat if browning too quickly.

Add curry paste and stir. Cook for 1 to 2 minutes more. Then add coconut milk, chicken broth, lemongrass (optional), salt, maple syrup and Thai chili (also optional). The lemongrass and chili are both optional and infuse the broth with more flavour.

Bring to a very gentle boil over medium heat. Once simmering, add the marinated chicken and cover. Adjust heat as needed to avoid boiling (just want a consistent simmer).

Simmer chicken until cooked through, about 12 to 15 minutes, depending on the thickness of the breasts. Then remove the chicken and shred with two forks. Return to pot and simmer for five more minutes.

Taste broth and adjust flavour as needed, adding more salt to taste, soy sauce for depth of flavour, maple syrup for sweetness, or curry paste for a more intense curry flavour.

If serving with noodles: either soak in just-boiling water for 5 to 10 minutes (or until tender) and drain, or add to the broth and cook until tender, about five minutes.

Serve as is, or garnish with fresh herbs and lime wedges. Leftovers can be stored in the refrigerator for three or four days or in the freezer for up to a month. If freezing, it’s best to keep the noodles out of the broth (and make fresh as needed), as they don’t reheat well and can be quite fragile.