Spicy Coconut Chicken Stew Recipe
Spicy coconut chicken stew is a quick and easy soup recipe that features a creamy, tangy flavor with a hot kick. The soup is similar to the famous Thai coconut chicken soup (Tom Kha Soup), but made with minimal ingredients.
The soup is utterly delicious and flavorful thanks to a magical combination of coconut milk, chicken stock, Thai chilies, fresh lime juice, and basil leaves. It’s perfect to enjoy on its own as a simple meal, or serve with a bowl of steamed rice.
Why This Recipe Works?
This mouthwatering soup is easy to prepare with a handful of ingredients from local grocery stores. It can be prepared in under 30 minutes from start to finish and is perfect for lunch or dinner.
It provides tons of nutrients from both protein and vegetables in just one bowl.
It’s also comforting to enjoy at any time, especially for those cold days when you need a cozy, warm soup.
Recipe Ingredients
You only need a few simple ingredients:
- Oil
- Shallots
- Fresh Thai chilis
- Unsweetened coconut milk
- Chicken stock or homemade chicken broth
- Fresh lime juice
- Shredded rotisserie chicken
- Red bell pepper, sliced
- Salt
- Ground black pepper
- Baby spinach leaves
- Basil leaves
I used shredded rotisserie chicken in this recipe because it’s quick and convenient when it comes to soup. You may also use boneless skinless chicken breast or thighs instead. Make sure to sauté (or stir-fry) the raw chicken until cooked through, then add to the soup and heat with the rest of the ingredients.
How To Make Spicy Coconut Chicken Stew?
The method is simple and effortless. First, stir-fry shallots and Thai chilies until tender and aromatic. Next, add coconut milk, chicken stock, and lime juice, and bring the soup to a simmer.
Add shredded rotisserie chicken and red bell pepper, and do a few stirs. Season the soup with salt and pepper. Simmer for another 3 to 5 minutes.
Finally, stir in the baby spinach and basil leaves, and cook for 30 seconds until just wilted. Serve immediately with more fresh basil leaves if desired.
Cook’s 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 very end and cook for under 30 seconds or until just wilted, so the leaves won’t be too soft and soggy when serving.
Frequently Asked Questions
Besides red bell pepper and spinach, you may also add mushroom, corn, or broccoli to complete the chicken stew.
Store the leftover chicken stew in an airtight container and refrigerate for up to 3 days. To reheat, simply bring the soup to a boil or microwave it for 2 minutes until warm.
How Many Calories Per Serving?
This recipe had 488 calories per serving.
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.
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
Directions
-
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.
-
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.
-
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.
-
4
Serve immediately with more fresh basil leaves on top if desired.
Recipe Video
Recipe 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.
Tastes great, especially with a bit if Thai curry!
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