Thai Coconut Chicken Stew

This week I tested out the food delivery service Blue Apron and really enjoyed the experience. Blue Apron provides three meals, plus ingredients and a handy dandy card with directions and photos to follow along with. The first dish I made was a Thai Coconut Chicken Stew. I found it creamy, refreshing and the perfect stew to share with Niq (boyfriend). Where Blue Apron really succeeds is bringing cooking back into everyones kitchen. I think it is such a fun date night activity and helps everyone learn how to cook with a simplified format. We have since cooked two other meals with Blue Apron and Niq was especially in to home delivery service. Most people do not have the time to go to the grocery store every evening to get fresh ingredients to make home cooked meals. Blue Apron makes it super simple for the most novice of cooks and those who have limited amounts of time.

The winter months are the perfect time to experiment with new soups and stews. The health and beauty benefits of clean, fresh soup with herbs and spices blows my mind. It’s my go-to meal when I want to give my body and digestive system a break.

This week I tested out the food delivery service Blue Apron and really enjoyed the experience. Blue Apron provides three meals, plus ingredients and a handy dandy card with directions and photos to follow along with. The first dish I made was a Thai Coconut Chicken Stew. I found it creamy, refreshing and the perfect stew to share with Niq (boyfriend).

thai coconut chicken soup, healthy recipes, the beauty fox, soup, stew, wellness, coconut milk

The winter months are the perfect time to experiment with new soups and stews. The health and beauty benefits of clean, fresh soup with herbs and spices blows my mind. It’s my go-to meal when I want to give my body and digestive system a break.

thai coconut soup

Thai Coconut Chicken Stew Recipe: 

Ingredients

  • 10 Ounces Chopped, Boneless, Skinless Chicken Thighs
  • ¾ Cup Basmati Rice
  • 1 13.5-Ounce Can Light Coconut Milk
  • 1 Carrot
  • ½ Pound Kohlrabi
  • 1 Red Onion
  • 1 Lime
  • 1 Bunch Cilantro
  • 1 Tablespoon Ghee
  • ¼ Cup Coconut Flakes
  • 2 Tablespoon Mulligatawny Spice Blend (Fenugreek Seeds, Black Mustard Seeds, Ground Coriander, Ground Ginger, Ground Turmeric, Madras Curry Powder & Cayenne Pepper)
  • 3 Tablespoons Golden Raisins

Directions:

1. Wash and dry the fresh produce. Peel and thinly slice the carrot into rounds. Halve the kohlrabi lengthwise; cut each half into small wedges then thinly slice. Peel and thinly slice the onion. Pick the cilantro leaves off the stems; discard the stems. Using a peeler, remove the rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester).

2. Cook the rice. In a medium pot, heat half the ghee and 2 teaspoons of oil on medium-high until hot. Add the lime zest and a big pinch of the spice blend. Cook, stirring frequently, 1 to 2 minutes, or until fragrant and the spices are toasted. Add therice, a big pinch of salt and 1½ cups of water. Bring the mixture to a boil. Once boiling, cover and reduce the heat to low. Cook 13 to 15 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat. Fluff the finished rice with a fork.

3. Toast Coconut Flakes. While the rice cooks, heat a large, dry pot on medium until hot. Add the coconut flakes and toast, stirring frequently, 3 to 4 minutes, or until golden brown and crunchy. Transfer to a small bowl and set aside. Wipe out the pot.

4. Brown the chicken. Season the chicken with salt and pepper. In the same pot used to toast the coconut, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally to brown all sides, 3 to 5 minutes, or until cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the pot.

5. Make the soup. Add 2 teaspoons of oil and the remaining ghee and spice blend to the pot of reserved chicken fond. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the carrot, kohlrabi and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the vegetables are tender. Reduce the heat to medium. Add the raisins, cooked chicken (along with any juices from the bowl), coconut milk and 1 cup of water. Reduce the heat to medium-low. Simmer, stirring occasionally, 12 to 14 minutes, or until slightly thickened. (Be careful not to boil the soup, as the coconut milk may separate.) Remove from heat.

6. Ready to eat. Off the heat, stir the juice of all 4 lime wedges into the soup; season with salt and pepper to taste. Divide the rice and soup between 2 bowls. Garnish with thecilantro and toasted coconut flakes. Enjoy!