Spicy Coconut Chicken Stew

Method4 steps · about 30 min

1. 1

   Step 1: Heat all 2 tablespoons oil in a large soup pot over medium heat. Add all the sliced shallots (3) and Thai chilies (2) and stir-fry for 3–5 minutes, until tender and fragrant.

   Fry shallots and chilies · 4 minUses 2 tbsp oil · 3 shallots, thinly sliced · 2 fresh Thai chilies, sliced

2. 2

   Step 2: Add all the unsweetened coconut milk, ½ cup chicken stock and ¼ cup fresh lime juice to the aromatics from step 1. Bring to a simmer, reduce to medium-low and simmer for 10 minutes. Stir in all the ready shredded rotisserie chicken meat (1 lb) and sliced red bell pepper (1).

   Simmer coconut broth · 10 minUses All fried aromatics and oil · 15 oz unsweetened coconut milk · ½ cup chicken stock · ¼ cup fresh lime juice · 1 lb cooked rotisserie chicken meat, shredded · 1 red bell pepper, sliced

3. 3

   Step 3: Season the soup from step 2 with salt and ground black pepper to taste. Simmer for another 3–5 minutes, until the pepper softens and the chicken and soup are piping hot throughout, reaching at least 74°C (165°F); continue heating if needed.

   Heat chicken and red pepper · 4 minUses All chicken, red pepper and coconut broth · Salt, to taste · Ground black pepper, to taste

4. 4

   Step 4: Stir all 3 cups baby spinach and the cup of basil leaves (1 cup) into the hot soup from step 3. Cook for about 30 seconds, just until the leaves begin to wilt. Divide among four bowls and serve immediately, adding extra fresh basil only if desired.

   Wilt spinach and basil · 1 minUses All hot seasoned soup · 3 cups baby spinach · 1 cup basil leaves for the soup · Additional fresh basil leaves, optional garnish