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.
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.
Recipe adapted: Food & Wine
Tips: