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Easy and quick Spicy Coconut Chicken Stew serves a delicious, coconutty soup in under 30 minutes. It's rich and savory with a spicy sour kick from Thai chili and fresh lime juice.
Spicy Coconut Chicken Stew Recipe
Spicy coconut chicken stew is a quick and easy soup recipe that features a creamy, tangy flavor with a hot kick. The soup is similar to the famous Thai coconut chicken soup (Tom Kha Soup), but made with minimal ingredients.
The soup is utterly delicious and flavorful thanks to a magical combination of coconut milk, chicken stock, Thai chilies, fresh lime juice, and basil leaves. It’s perfect to enjoy on its own as a simple meal, or serve with a bowl of steamed rice.
For more spicy soup recipes, check out my hot and sour soup. If you want something creamier and made with shrimp, try my coconut chili shrimp recipe.
Why This Recipe Works
This mouthwatering soup is easy to prepare with a handful of ingredients from local grocery stores. It can be prepared in under 30 minutes from start to finish and is perfect for lunch or dinner.
It provides tons of nutrients from both protein and vegetables in just one bowl.
It’s also comforting to enjoy at any time, especially for those cold days when you need a cozy, warm soup.
Recipe Ingredients
You only need a few simple ingredients:
- Oil
- Shallots
- Fresh Thai chilis
- Unsweetened coconut milk
- Chicken stock or homemade chicken broth
- Fresh lime juice
- Shredded rotisserie chicken
- Red bell pepper, sliced
- Salt
- Ground black pepper
- Baby spinach leaves
- Basil leaves
I used shredded rotisserie chicken in this recipe because it’s quick and convenient when it comes to soup. You may also use boneless skinless chicken breast or thighs instead. Make sure to sauté (or stir-fry) the raw chicken until cooked through, then add to the soup and heat with the rest of the ingredients.
See the recipe card for full information on ingredients.
How To Make Spicy Coconut Chicken Stew
The method is simple and effortless. First, stir-fry shallots and Thai chilies until tender and aromatic. Next, add coconut milk, chicken stock, and lime juice, and bring the soup to a simmer.
Add shredded rotisserie chicken and red bell pepper, and do a few stirs. Season the soup with salt and pepper. Simmer for another 3 to 5 minutes.
Finally, stir in the baby spinach and basil leaves, and cook for 30 seconds until just wilted. Serve immediately with more fresh basil leaves if desired.
Cooking Tips
- Use unsweetened coconut milk to jazz up the flavor of the soup.
- Using freshly squeezed lime juice instead of bottled juice will bring the soup a bright, refreshing taste.
- Add spinach at the very end and cook for under 30 seconds or until just wilted, so the leaves won’t be too soft and soggy when serving.
Frequently Asked Questions
Besides red bell pepper and spinach, you may also add mushroom, corn, or broccoli to complete the chicken stew.
Store the leftover chicken stew in an airtight container and refrigerate for up to 3 days. To reheat, simply bring the soup to a boil or microwave it for 2 minutes until warm.
This recipe had 526 calories per serving.
What To Serve With Spicy Coconut Chicken Stew
For an easy and wholesome Thai meal, I recommend the following recipes:
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Spicy Coconut Chicken Stew
Ingredients
- 2 tablespoons oil
- 3 shallots, thinly sliced
- 2 fresh Thai chilis, sliced
- 15 oz (450 grams) unsweetened coconut milk
- 1/2 cup chicken stock or homemade chicken broth
- 1/4 cup fresh lime juice
- 1 lb (500 grams) shredded rotisserie chicken
- 1 red bell pepper, sliced
- Salt, to taste
- Ground black pepper, to taste
- 3 cups baby spinach
- 1 cup basil leaves, plus more for garnish
Instructions
- Heat the oil in a large Dutch oven (or soup pot) over medium heat. Add the shallots and Thai chilis and stir-fry for 3 to 5 minutes, until tender and aromatic.
- Add the coconut milk, chicken stock, and lime juice, and bring the soup to a simmer. Lower the heat to medium-low and simmer for 10 minutes. Add the shredded rotisserie chicken and red bell pepper, and stir a few times.
- Season the soup with salt and pepper and simmer for 3 to 5 minutes. Then, stir in the baby spinach and basil leaves and cook for 30 seconds, until they start to wilt.
- Serve immediately, topped with additional fresh basil leaves if desired.
Video
Notes
- Use unsweetened coconut milk to jazz up the flavor of the soup.
- Using freshly squeezed lime juice instead of bottled juice will bring the soup a bright, refreshing taste.
- Add spinach at the very end and cook for under 30 seconds or until just wilted, so the leaves won’t be too soft and soggy when serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tastes great, especially with a bit if Thai curry!
:)