Active Time

　　10 min

　　Total Time

　　20 min

　　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.

　　

Ingredients

Makes 4 servings

　　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

　　

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.