Chicken And Coconut Milk Soup Recipes

COCONUT CHICKEN SOUP

Steps:

• Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
• Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.

CHICKEN AND COCONUT MILK SOUP

Steps:

• Bring coconut milk to a boil in a medium saucepan. Add chicken and lemongrass. Reduce to a simmer, and cook, stirring occasionally, until chicken is just cooked through, about 4 minutes.
• Stir in scallions and Dragon chiles, and cook until heated through, about 30 seconds. Remove from heat. Stir in lime juice, fish sauce, and shredded cilantro. Garnish with cilantro leaves and Bird chiles. Serve immediately.

EASY THAI COCONUT CHICKEN SOUP

Steps:

• Thinly slice the chicken breasts crosswise into strips.
• Heat the vegetable oil in a medium pot over medium-high heat. Add the onion and red pepper. Cook until softened, stirring occasionally, about 2 minutes. Add the garlic, ginger and curry paste and cook for 30 seconds. Add the chicken broth, coconut milk and brown sugar. Cover and bring to a boil.
• Add the chicken and simmer until cooked through, about 5 to 7 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. (If using rice noodles, add the noodles and simmer uncovered until the noodles are al dente, about 5 minutes.)
• Remove from heat and stir in the lime juice, cilantro and zucchini noodles (if using). Serve with lime wedges and Sriracha sauce.

COCONUT CURRY CHICKEN SOUP

Steps:

• In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.

COCONUT CURRY SOUP WITH CHICKEN

Steps:

• Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. Remove chicken from the pot, cut off meat from bones, and dice. Strain cooking broth through a sieve and set aside.
• Heat coconut oil in a separate pot over medium heat. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Cook and stir until curry paste is completely incorporated, about 3 minutes.
• Pour in reserved chicken broth, coconut milk, and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes.

CHICKEN COCONUT SOUP

Steps:

• Combine the coconut with the milk in a heavy saucepan. Heat slowly, bring to a simmer, then remove from the heat and cool. Strain the milk, pressing down on the coconut meat to extract all the liquid. Squeeze all the coconut through a towel to get any last drops. Discard the coconut.
• Remove the grassy tops of the lemongrass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over. Cut each stalk into 4 pieces.
• In a saucepan bring chicken stock to a boil, reduce to a simmer, then add lemongrass, galanga, peppercorns, serrano chile, and lime leaves. Simmer 15 minutes, then add coconut milk and cook an additional 5 minutes. Add chicken pieces, straw mushrooms, snow peas, and carrots. Simmer for another 10 to 12 minutes. Stir in fish sauce, and lime juice and serve immediately. Garnish with cilantro leaves. Be careful to avoid chewing the lemongrass, galanga or ginger, or lime leaves when eating.

THAI CHICKEN AND COCONUT MILK SOUP

Steps:

• Place the chicken stock in a heavy-bottomed pot over high heat. Add the lime peel, lemon peel, ginger root, green chiles, and the cilantro stems and roots. Bring to a boil, turn down to a simmer and cook until reduced to 3 cups. Press occasionally on the solids with a wooden spoon to release flavor. Working with a sharp knife, cut the chicken breasts into broad slices, as thin as possible. Salt lightly, and reserve in refrigerator. When broth is reduced, strain into a measuring cup. Press on the solids in the strainer with a wooden spoon. Place the coconut milk in the soup pot over medium heat. Slowly stir in the reduced broth. Warm rapidly but do not allow to boil (otherwise the coconut milk will separate). When the soup is just below the boiling point, add the chicken slices. Remove from heat after 30 seconds (or when the chicken is just cooked through). Just before serving, mix together the lime juice and sugar in a small bowl. Blend in the fish sauce. Pour mixture into hot soup, season to taste and garnish soup with a little bit of chopped scallion and cilantro leaves. Yield: 6 first-course servings.
• Optional step: If your soup has curdled a bit, or if you'd like a fluffier texture in the soup, before you add the chicken, place the soup in a blender at high speed for 30 seconds. Then return to pot, add chicken and proceed as before. As an appetizer: Looks lovely served individually in six wide, shallow soup bowls. Great starter for many kinds of meals, not just Thai. As a main course: By doubling the amount of chicken and keeping the same amount of liquid, you convert this soup practically into a stew. The six wide, shallow bowls still work well; place a half-cup of steamed white rice to one side in each bowl, then divide the soup/stew among the bowls. Serve a tomato salad on the side that has been dressed with lime juice, sugar, fish sauce, and topped with chopped peanuts and minced cilantro. If you can get the Thai ingredients: for the lime and lemon peel, substitute 3/8 cup Keffir lime leaves, 2 lemon grass stalks chopped, 3 thick slices dried galanga root.

COCONUT MILK SOUP WITH CHICKEN (GAI DOM KHA)

Steps:

• Wash and trim root ends of lemon grass. Peel off tough layers and slice bottom 6 inches thinly. Discard rest of the lemon grass. Chop one tablespoon.
• With a food processor running add chopped lemon grass, 1 tablespoon sliced ginger, the garlic, peppercorns and coriander roots and shallots and process to rough paste.
• Bring 1 cup of the coconut milk to a boil and add lemon grass mixture. Keep stirring, reduce heat and add chicken, the remaining coconut milk and the remaining ginger and lemon grass. Return mixture to a boil. Reduce heat and simmer until chicken is tender, about 3 minutes longer.
• Add chilies, fish sauce and lime juice to soup.
• Decorate with lime leaves and coriander sprigs and serve.

COCONUT CHICKEN SOUP

Steps:

• Combine first 8 ingredients in large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add chicken; simmer until cooked through, about 5 minutes. Mix in green onions, basil and lime juice..

CREAMY CARIBBEAN CHICKEN & COCONUT SOUP

Steps:

• Trim the spring onions and thinly slice.
• Peel the garlic and finely chop.
• Cut off the top from the chilli, slit down the side and remove seeds and membrane, then finely chop.
• Heat a large wok, add the oil and when hot, add the spring onions, garlic and chilli and stir-fry for 2 minutes or until the onion has softened.
• Stir in the turmeric and cook for 1 minute.
• Blend the coconut milk with the chicken stock until smooth, the pour into the wok.
• Add the pasta or spaghetti with the lemon slices and bring to the boil.
• Simmer, half-covered, for 10-12 minutes, or until pasta is tender, stirring occasionally.
• Remove the lemon slices and add the chicken.
• Season to taste with salt and pepper and simmer for 2-3 minutes or until the chicken is heated through.
• Stir in the chopped coriander and ladle into heated bowls.
• Garnish with sprigs of fresh coriander and serve immediately.

CHICKEN-COCONUT SOUP

Steps:

• Trim the roots from the lemon grass and strip away the outer leaves. Bruise the stalks at 2-inch intervals with the blunt edge of a knife or cleaver; then, cut each crosswise into four pieces. Set aside.
• Combine the coconut milk and the chicken stock in a 3-quart saucepan, and bring to a gentle boil. Stir in the lemon grass, chicken, galangal, peppercorns and lime leaves. Simmer until the chicken is cooked through, about 15 minutes.
• Add the mushrooms, remove from heat and stir in the fish sauce and lime juice. Taste for seasoning, adding more fish sauce and lime juice if desired. Scatter with coriander leaves, and serve.

THAI COCONUT MILK AND CHICKEN SOUP

Steps:

• Place chicken, chicken stock, galanga, and lemon grass in a large saucepan and bring to a boil.
• Reduce heat to low and simmer until chicken is cooked through.
• Add coconut milk and continue cooking on low until soup comes back to a simmer.
• Just before serving stir in fish sauce and lime juice.
• Pour into soup bowls and sprinkle top with scallions and cilantro.