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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
Serve immediately, topped with additional fresh basil leaves if desired.