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Spicy Coconut Chicken Stew


4 people


30 minutes


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 chilsi and fresh lime juice.


– 2 tablespoons oil – 3 shallots thinly sliced – 2 fresh Thai chilis sliced – 15 oz unsweetened coconut milk – 1/2 cup chicken stock or homemade chicken broth – 1/4 cup fresh lime juice – 1 lb 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

Step 1

Heat the oil in a large Dutch oven (or a soup pot) on medium heat. Add shallots and Thai chilis and stir-fry for 3 to 5 minutes until tender and aromatic.

Step 2

Add coconut milk, chicken stock, and lime juice, and bring the soup to a simmer. Lower the heat to medium-low and simmer the soup for 10 minutes. Add shredded rotisserie chicken and red bell pepper, and do a few stirs.

Step 3

Season the soup with salt and pepper. Simmer for 3 to 5 minutes. Then, stir in baby spinach and basil leaves and cook for 30 seconds until starting to wilt.

Step 4

Serve immediately with more fresh basil leaves on top if desired.

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