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
Calories: 488kcal
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 a soup pot) on medium heat. Add shallots and Thai chilis and stir-fry for 3 to 5 minutes until tender and aromatic.
- 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.
- 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.
- Serve immediately with more fresh basil leaves on top if desired.
Video
Notes
Recipe adapted: Food & Wine
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 end and cook for under 30 seconds or until just slightly cooked, so the leaves won't be too soft and soggy when serving.
Nutrition
Calories: 488kcal | Carbohydrates: 14.3g | Protein: 31.8g | Fat: 36.5g | Saturated Fat: 26.3g | Cholesterol: 83mg | Sodium: 582mg | Fiber: 3.7g | Sugar: 5.8g