Spicy Coconut Chicken Stew
A rich, coconutty Thai stew ready in under 30 minutes, with a spicy-sour kick from Thai chilis and fresh lime juice.
Nutrition· per serving · estimated
Ingredients12 items
Instructions
- 1
Heat the oil in a large Dutch oven or soup pot over medium heat.
- 2
Add the sliced shallots and Thai chilis to the pot.
- 3
Stir-fry the shallots and chilis for 3 to 5 minutes, until tender and aromatic.
4:00 timer - 4
Pour in the unsweetened coconut milk, chicken stock, and fresh lime juice.
- 5
Bring the soup to a simmer, then lower the heat to medium-low.
- 6
Simmer gently for 10 minutes to let the flavors meld.
10:00 timer - 7
Add the shredded rotisserie chicken and sliced red bell pepper, and stir a few times.
- 8
Season the soup with salt and ground black pepper to taste.
- 9
Simmer for another 3 to 5 minutes until the chicken is heated through.
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Stir in the baby spinach and basil leaves and cook for about 30 seconds, just until they start to wilt — don't overcook or the leaves turn soggy.
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Serve immediately, topped with additional fresh basil leaves if desired.
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