Thai Chicken Stew
For those who want a little more heat in the stew, put a bottle of sriracha on the table.
Serves: 6 servings
  • 8 ounces rice noodles, your choice
  • 1 quart chicken broth
  • 1 whole rotisserie chicken
  • 2 tablespoons vegetable oil
  • 1 onion, cut into medium dice
  • 3 garlic cloves
  • 3 tablespoons red Thai curry paste
  • 1 can (13.5 ounces) regular coconut milk
  • 1 red bell pepper, stemmed, seeded, and cut into short, thin strips
  • 3 large carrots, peeled and sliced on the diagonal
  • ½ Napa cabbage, cut into large chunks
  • ½ cup cilantro, chopped
  • 1 lime, cut into wedges
  1. Bring 2 quarts of water to boil. Place noodles in a heatproof bowl; pour boiling water over the noodles to cover. Let stand until tender, about 5 minutes; drain and set aside.
  2. Meanwhile, bring broth and 2 cups of water to simmer over medium-high heat in a large soup kettle. Separate chicken meat from bones and skin. Add bones and skin to the simmering broth; shred meat into large bite-size pieces and reserve. Reduce heat to low, partially cover, and simmer until bones release their flavor, 15 to 20 minutes. Strain and reserve broth, discard bones and skin, and return pot to the stove.
  3. Heat oil over medium-high heat in now empty pot. Add onion; saute until soft, 4 to 5 minutes. Add garlic and curry paste; continue to cook to heighten flavors, 1 to 2 minutes longer. Add broth, coconut milk, chicken, bell pepper, and carrots and bring to a simmer. Reduce heat to medium-low and continue to simmer, partially covered, until carrots are just tender, about 10 minutes. Add cabbage to the stew; return to a simmer and cook until tender-crisp, a couple of minutes longer. Add noodles and cilantro; continue to cook until heated through. Serve immediately with lime wedges.
Recipe by Three Many Cooks at