|
serves 4 | start to finish: 50 minutes Let’s not kid ourselves here—this is not necessarily ethnic Thai food. But combining leftover chicken and seasonal market vegetables with a few simple grocery store staples yields a stew so warming (and so easy to make) that you might find yourself roasting chicken just to have leftovers. You’ll know it’s done when the squash begins to melt into the broth, tinting it orange. Serve the stew as is, or over rice or rice noodles. 1 tablespoon canola oil Heat a large, heavy soup pot over medium heat. Add the oil, then the onion, season with salt, and cook until the onion is soft, about 5 minutes, stirring occasionally. Add the chili paste, stirring until the paste coats the onions evenly. Add the squash, coconut milk, chicken broth, lime juice, and fish sauce, and bring the soup to a simmer. Reduce heat to low and cook the stew, stirring occasionally, until the squash is soft and its flesh begins to tint the stew orange, about 30 minutes. Stir in the shredded chicken, and taste for seasoning. Serve with Thai basil and lime wedges. gluten-free • dairy-free |
