Spicy Coconut Chicken Stew
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.
Servings: 4 people
Ingredients
- 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
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
Recipe Adapted from: Food & Wine
- 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
Calories: 526kcal | Carbohydrates: 16g | Protein: 38g | Fat: 37g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 469mg | Potassium: 1006mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3602IU | Vitamin C: 87mg | Calcium: 81mg | Iron: 4mg