Spicy Southeast Asian Chicken And Squash Stew

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Spicy Southeast Asian Chicken And Squash StewRecipe
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"This is a little bit spicy. One can tone it down by backing off on the hot chili peppers and ginger a bit, and it can certainly be lightened up further by using homemade or low-sodium chicken stock and light coconut milk." -- Jasmin Baron, Livonia, NY

9 cups (serving size: 11/2 cups)


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2 tablespoons olive oil
8 skinless, boneless chicken thighs
2 cups cups fat-free, less-sodium chicken broth
2 teaspoons grated peeled fresh ginger
2 hot red chiles, seeded and chopped
1 1/3 cup minced yellow onion
1 tablespoon fish sauce
1 1/2 pounds (1 1/2-inch) cubed peeled butternut squash
1 (10-ounce) package fresh spinach
1 (14-ounce) can light coconut milk
1 teaspoon kosher salt
1/2 cup cup chopped green onions
Lime wedges (optional)
1 (8-ounce) package cremini mushrooms, halved
1/2 teaspoon freshly ground black pepper


1. Heat oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 3 minutes on each side, or until browned. Repeat procedure with remaining chicken; cool. Cut chicken into bite-sized pieces.

2. Reduce heat to medium. Add onion and next 3 ingredients (through chiles) to pan; cook 2 minutes, stirring frequently. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan. Stir in fish sauce and squash; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Add mushrooms; cook 5 minutes. Add spinach; cook, covered for 5 minutes, or until spinach is wilted and tender, stirring occasionally. Stir in coconut milk; cook 3 minutes. Stir in salt and pepper. Sprinkle green onions over soup. Garnish with lime wedge, if desired.

Created date

February 2009

Nutritional Information

Calcium 142 mg
Sodium 775 mg
Iron 4.2 mg
Cholesterol 66 mg
Fiber 5 g
Carbohydrate 25.3 g
Protein 24.5 g
Satfat 5.6 g
Monofat 6.1 g
Polyfat 2.3 g
Fat 15.3 g
Calories 323