How to Make It
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.