Thai Chicken Stew

Soups & Stews | December 16, 2016 | By

This aromatic, healthy stew has the most phenomenal flavor! The broth has very traditional Thai ingredients, very complex and full of goodness …chicken, red peppers, potatoes, napa cabbage and mushrooms! Your kitchen will smell so good while it simmers away! A must make.

Serves 4

  • 2 tsp of vegetable oil
  • 1 red bell pepper cut into small pieces
  • 3 cloves of garlic, smashed and minced
  • 1 Tbs of fresh ginger
  • 2 medium sized potatoes, peeled and cut into bite sized pieces
  • 2 cups of napa cabbage, chopped
  •  1 cup of chicken broth
  • 1 1/4 lbs of skinless, boneless chicken breasts, cut into 1 inch pieces
  • 2 cups of unflavored soy milk
  • 1/3 cup of fresh basil, chopped
  • 1/3 cup of fresh cilantro, chopped
  • 2 Tbs of lime juice
  • 2 Tbs soy sauce
  • 1 Tbs of peanut butter
  • 2 tsp of dark brown sugar
  • 1/4 tsp of coconut extract
  • 6 oz of sliced mushrooms (button, creminis or shitakes)


In a dutch oven or large soup pot, heat the oil over medium heat. Add in the red pepper, saute for 3 minutes, add in the garlic and the ginger and saute 1 more minute.dsc08008 Add in the potatoes, napa cabbage and the chicken broth, turn the heat to high, bring to a boil, then lower the heat to medium, cover and cook for 7 minutes.dsc08011Then add in the chicken, soy milk, basil, cilantro, lime juice, soy sauce, peanut butter, brown sugar and coconut extract, turn the heat up and bring it to a boil, then turn the heat to low, cover and simmer for 18 – 20 minutes or until the potatoes are very tender.dsc08017 Add in the mushrooms for the last 5 minutes of cooking time. Stir well to combine, taste and add salt if needed.You’ll love this stew! It’s better than a Thai restaurant!




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