Chicken Coconut Soup Recipes

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COCONUT CURRY SOUP WITH CHICKEN



Coconut Curry Soup with Chicken image

The best curry soup with chicken and coconut!

Provided by NUSIA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 11

4 cups water
2 large bone-in chicken breasts, skin removed
1 tablespoon coconut oil
3 carrots, peeled and diced
1 onion, diced
1 red bell pepper, diced
1 cup cooked rice
3 tablespoons brown sugar
1 tablespoon curry paste
1 (14 ounce) can coconut milk
2 cubes chicken bouillon

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.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 22.5 g, Cholesterol 84.9 mg, Fat 28.7 g, Fiber 2.4 g, Protein 30.5 g, SaturatedFat 17.9 g, Sodium 553.3 mg, Sugar 9.8 g

COCONUT CHICKEN SOUP



Coconut Chicken Soup image

It is a northern Thai soup called Tom Khai Gai. Much of the flavor comes from the garnish that is added after it is cooked: the fresh lime, chiles, coriander leaves, and the roasted chili curry paste. This soup will have a bite to it no matter what you do, but you can modify the spiciness by changing the peppers and the amount of chili paste that you use.

Provided by ellisreyes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 12

1 cup coconut milk
2 lemon grass, chopped
4 slices (1/2-inch) piece peeled fresh ginger
5 kaffir lime leaves, torn in half
¾ pound skinless, boneless chicken breasts, cut into strips
5 tablespoons fish sauce
2 tablespoons white sugar
1 cup coconut milk
½ cup lime juice
1 teaspoon red curry paste
¼ cup coarsely chopped cilantro
15 green Thai chiles, crushed

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.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 32 g, Cholesterol 49.4 mg, Fat 25.6 g, Fiber 4.2 g, Protein 26.7 g, SaturatedFat 21.7 g, Sodium 1476.6 mg, Sugar 16.2 g

THAI COCONUT CHICKEN SOUP



Thai Coconut Chicken Soup image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 22

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns
3 kaffir lime leaves, fresh or dried, hand torn
2 small Thai chiles, halved lengthwise
2 cloves garlic, crushed
One 3-inch piece fresh ginger, peeled and cut into 4 chunks
1 stalk lemongrass (white part only), cracked open with the flat side of a knife
1 1/2 cups shredded cooked chicken
One 13-ounce can unsweetened coconut milk
One 8-ounce can straw mushrooms, rinsed
2 tablespoons Thai fish sauce (nam pla)
1 1/2 teaspoons sugar
Juice of 4 limes
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves, for garnish

Steps:

  • For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts
  • For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
  • Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.

EASY THAI COCONUT CHICKEN SOUP



Easy Thai Coconut Chicken Soup image

Creamy and flavorful, our Easy Thai Coconut Soup is the recipe you've been looking for.

Provided by Perdue Chicken

Yield Serves 4

Number Of Ingredients 15

4 PERDUE® Fresh Boneless Skinless Chicken Breast or PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
1 tbsp. vegetable oil
1 medium onion, thinly sliced
1 medium red bell pepper thinly sliced
1 clove garlic, minced
1-inch piece ginger, sliced into rounds
1 tsp. red curry paste or 2 tsp. Sriracha sauce
4 cups chicken broth
1 (15-ounce) can coconut milk
1 tbsp. brown sugar
4 ounces thin rice noodles or zucchini "noodles"
2 limes, juiced, plus more to taste
1/2 cup roughly chopped fresh cilantro
Lime wedges, for serving
Sriracha sauce, for serving

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.

Nutrition Facts : Serving Per Recipe 4 Amount Per Serving Calories 310 % Daily Value* Total Fat 14g 22% Saturated Fat 6g 30% Cholesterol 80mg 27% Sodium 1100mg 46% Total Carbs 11g 4% Dietary Fiber 1g 4% Sugars 7g Protein 33g Vitamin A 35% Vitamin C 80% Calcium 4% Iron 10% *Percent Daily Values are basedon a 2,000 calorie diet.

COCONUT CURRY CHICKEN SOUP



Coconut Curry Chicken Soup image

Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. -Monnie Norasing, Mansfield, Texas

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 12

2 cans (13.66 ounces each) coconut milk
1/3 to 1/2 cup red curry paste
1 package (8.8 ounces) thin rice noodles
2 cans (14-1/2 ounces each) chicken broth
1/4 cup packed brown sugar
2 tablespoons fish sauce or soy sauce
3/4 teaspoon garlic salt
3 cups shredded rotisserie chicken
1-1/2 cups shredded cabbage
1-1/2 cups shredded carrots
3/4 cup bean sprouts
Fresh basil and cilantro leaves

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.

Nutrition Facts : Calories 601 calories, Fat 34g fat (26g saturated fat), Cholesterol 65mg cholesterol, Sodium 1722mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 27g protein.

SPICY THAI COCONUT CHICKEN SOUP



Spicy Thai Coconut Chicken Soup image

For national soup month in January, I came up with a new recipe every day. This one is my favorite! It's so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 6 servings (2 quarts)

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 tablespoons cornstarch
3 tablespoons peanut or canola oil, divided
1 large onion, chopped
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 teaspoons red curry powder
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon Sriracha chili sauce
1 can (13.66 ounces) light coconut milk
1 carton (32 ounces) chicken broth
2 cups thinly sliced Chinese or napa cabbage
1 cup thinly sliced fresh snow peas
Thinly sliced green onions
Lime wedges

Steps:

  • Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

Nutrition Facts : Calories 244 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1017mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

CHICKEN COCONUT SOUP



Chicken Coconut Soup image

Provided by Food Network

Time 1h5m

Number Of Ingredients 16

2 1/2 cups desiccated coconut
3 cups milk
4 stalks fresh lemongrass
4 cups chicken stock
15 quarter-sized slices fresh galanga, or fresh gingerroot
10 whole black peppercorns, crushed
3 serrano chiles, thinly sliced
12 fresh lime leaves (or scant 1/4 teaspoon grated lime zest)
2 cups coconut milk
1 whole chicken breast, boneless, skinless, cut into bite-size pieces
1 cup canned straw mushrooms, drained well
1/2 cup julienned snow peas
1/2 cup julienned carrots
2 tablespoons fish sauce
Juice of 2 limes
Fresh cilantro leaves, for garnish

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.

COCONUT CHICKEN SOUP



Coconut Chicken Soup image

Categories     Soup/Stew     Chicken     Ginger     Low Carb     Kid-Friendly     Back to School     Coconut     Basil     Summer     Lemongrass     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 13

2 14-ounce cans light unsweetened coconut milk*
3 cups canned chicken broth
2 cups thinly sliced mushrooms
6 tablespoons finely chopped lemongrass*
1/4 cup fish sauce (nam pla)*
2 tablespoons minced fresh ginger
1 serrano chili, sliced into rounds
2 teaspoons chili-garlic sauce*
8 skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced green onions
1/4 cup thinly sliced basil
3 tablespoons fresh lime juice
*Available at Asian markets and many supermarkets across the country.

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..

CHICKEN AND COCONUT MILK SOUP



Chicken and Coconut Milk Soup image

The hot peppers in this dish are balanced by the cool, soothing coconut milk, leaving you with a refreshing combination of flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

3 3/4 cup light coconut milk (30 ounces)
6 ounces boneless, skinless chicken breasts, cut into thin strips
2 fresh lemongrass stalks, trimmed and thinly sliced
2 scallions, thinly sliced (about 3 tablespoons)
3 to 4 Thai Dragon chiles (red, green, or a combination), thinly sliced into rings, plus a sprig for garnish
5 tablespoons fresh lime juice
3 tablespoons Thai fish sauce
3 sprigs fresh cilantro, shredded, plus more leaves for garnish
Bird chiles, for garnish

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 CHICKEN COCONUT SOUP



Easy Chicken Coconut Soup image

This is one of my favorite quick meals. It's very thai-ish but not traditional in any way. The recipe is very versatile. You can use any meat (chicken and salmon are my favorites) and any fresh, dried, or frozen veggies you have. You can add any kind of noodles, although I don't like the taste of wheat noodles in this dish. Rice, bean, and kelp are the tastiest.

Provided by Abi Fae

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

14 fluid ounces coconut milk
2 cups chicken broth
1 tablespoon red curry paste
2 teaspoons lemongrass
1/2 teaspoon minced ginger
1 teaspoon garlic, minced
1 lb chicken
1 tablespoon coconut oil
1/2 cup mushroom
1/2 cup green peas
1 bunch mung bean noodles

Steps:

  • Mix the first five ingredients and slowly heat. Add the mushrooms and peas and any other veggies you like.
  • Meanwhile, heat the coconut oil in a frying pan and add the chicken. I usually cube it first and then cook it, but you can cook it first and slice it onto the soup instead.
  • Once the meat is browned, add it to the soup and then add in the bean noodles. Once the noodles are ready, the soup is ready.

Nutrition Facts : Calories 518, Fat 43.7, SaturatedFat 27.9, Cholesterol 85, Sodium 467.9, Carbohydrate 6.8, Fiber 1, Sugar 1.6, Protein 27

CLASSIC CHICKEN AND COCONUT SOUP



Classic Chicken and Coconut Soup image

Categories     Soup/Stew     Chicken     Leafy Green     Poultry     Low Carb     Quick & Easy     Fall     Winter     Bon Appétit

Yield Serves 2

Number Of Ingredients 7

2 cups canned low-salt chicken broth
1 14-ounce can unsweetened coconut milk
1/2 cup 1/4-inch-thick slices fresh lemongrass
1 large chicken breast half with skin and ribs
1 tablespoon (or more) lime juice
1/2 jalapeño chili, minced
Finely chopped fresh cilantro

Steps:

  • Bring first 3 ingredients to boil in heavy medium saucepan. Reduce heat, add chicken and simmer until almost cooked through, turning occasionally, about 12 minutes. Transfer chicken to plate; cool. Remove chicken skin and bones. Cut meat into 1/2-inch pieces.
  • Strain soup through sieve into small saucepan. Add 1 tablespoon lime juice and jalapeño to soup and simmer until reduced to 2 cups, about 20 minutes. Add chicken and simmer just to heat through. Taste, adding more lime juice if desired. Ladle soup into bowls. Sprinkle with fresh cilantro.

OUR FAVORITE CHICKEN AND COCONUT SOUP - THAI STYLE



Our Favorite Chicken and Coconut Soup - Thai Style image

My husband and I love Tom Kha Gai and have tried it at many Thai restaurants. We prefer Thai soup that we can distinctly taste spicy, sour, and sweet flavors. After many attempts, I think that I've finally come up with a really good recipe. I started with a recipe from the "The Best Recipe, Soups and Stews" cookbook and then modified it so that the flavor and ingredients closely match that of a soup that our favorite Thai restaurant serves. Now we can have delicious Tom Kha Gai without having to go out to eat. Part of the uniqueness of this recipe is that the ginger and lemon grass are finely minced as opposed to being left whole as in traditional Thai soup. The good thing about this is that you don't have to "fish out" ingredients while eating the soup.

Provided by beckas

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 19

1 tablespoon oil
1 stalk lemongrass (remove outer sheath and finely mince the bottom 3 inches of the stalk)
2 tablespoons fresh ginger (peel and finely mince)
1 clove garlic, finely minced
1 small onion, sliced vertically to form thin strips
2 tablespoons Thai red curry paste (I use Maesri brand)
2 tablespoons tom kha paste or 2 tablespoons tom yum paste
6 cups chicken stock
3 tablespoons fish sauce
2 tablespoons sugar
2 (14 ounce) cans unsweetened coconut milk
1/2 teaspoon red pepper flakes
1 dash Asian chili sauce (I use Sriracha brand)
1 -2 boneless skinless chicken breast, sliced into thin strips
1 cup fresh mushrooms, sliced
1 tomatoes, chopped
1 (8 ounce) package fresh baby corn, about (I buy this at Trader Joe's)
3 tablespoons fresh lime juice
cilantro leaf (to garnish)

Steps:

  • Heat oil in a large stock pot Add the lemon grass, ginger, garlic, and onion and stir fry for about one minute.
  • Add the curry paste and Tom Kha soup mix paste and stir fry for about 30 seconds.
  • Add the chicken stock, fish sauce, and sugar and bring to a boil.
  • Reduce heat to low and simmer for about 15 minutes.
  • Slice the baby corn vertically into four pieces so that the corn resembles small strips.
  • Add the corn to the pot and simmer for 10 minutes.
  • Add the coconut milk, chicken, mushrooms, tomato, lime juice, hot sauce, and pepper flakes.
  • Simmer until the chicken is no longer pink, about 5 to 10 minutes.
  • Taste the soup and add more sugar, lime juice, or hot sauce, depending on your taste.
  • I usually add one more TBS of sugar.
  • Serve the soup garnished with cilantro leaves.
  • Note: If you have leftovers, the coconut milk will separate from the chicken broth when chilled.
  • Simply warm the soup back up and stir to blend.

CHICKEN-COCONUT SOUP



Chicken-Coconut Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 11

4 stalks fresh lemon grass, trimmed and cut 6 inches long
4 1/2 cups unsweetened canned coconut milk
1 1/2 cups fresh or canned chicken stock
1 pound boneless chicken cut in large bite-size pieces
20 slices fresh galangal or ginger each the size of a quarter
10 black peppercorns
6 makrut lime leaves, optional
1 cup well-drained canned straw mushrooms halved lengthwise
2 tablespoons Thai fish sauce (nuoc mam), or to taste
2 tablespoons fresh lime juice
1 tablespoon whole fresh coriander leaves

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.

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From canadianliving.com


SPICY COCONUT CHICKEN SOUP RECIPE | EATINGWELL
Directions. Step 1. Season both sides of chicken with 1/2 teaspoon pepper. Sprinkle 1 tablespoon spice blend (or curry powder) on the underside. Advertisement. Step 2. Heat oil in a large pot over medium heat. Add pandan, if using, cinnamon stick, cardamom, fenugreek and mustard seeds. Cook, stirring, for 2 minutes.
From eatingwell.com


CHICKEN AND COCONUT SOUP | DINNER RECIPES | GOODTO
2019-08-02 Heat extra virgin olive oil in a pan and add onion, and garlic and cook gently to soften. Add coriander and cumin and pour over chicken stock. Bring to bubbling, then add coconut milk. Cut chicken into thin strips. Add to soup and bring back to bubbling. Season with salt and freshly ground black pepper. Stir in basil leaves and serve immediately.
From goodto.com


CHICKEN COCONUT MILK SOUP | METRO
3 cups (750 mL) coconut milk 2 tsp. (10 mL) chopped lemon zest 1 tomato, diced 2 small hot red peppers, seeded and chopped 1/2 lb (225 g) chicken, cooked and shredded 2 Tbsp. (30 mL) fresh lemon juice 3 Tbsp. (45 mL) fish sauce freshly ground pepper to taste
From metro.ca


BEST EVER TOM KHA GAI SOUP (THAI COCONUT CHICKEN SOUP)
2018-09-05 Instructions. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add …
From 40aprons.com


COCONUT CHICKEN SOUP RECIPE - BUDGET BYTES
2011-03-08 Try to get as little of the white pith as possible on the lime peel. Place the ginger, lemongrass, lime peel, both cans of coconut milk, and chicken broth in a pot. Place over medium heat and stir to combine the ingredients and dissolve the coconut milk solids. Bring the liquid to a simmer. While the soup is coming up to a liquid, thinly slice ...
From budgetbytes.com


CHICKEN AND COCONUT SOUP - CHATELAINE
COMBINE broth and coconut milk in a large saucepan set over medium heat.Add ginger, lemongrass, hot pepper and fish sauce. Finely grate peel …
From chatelaine.com


COCONUT CHICKEN SOUP: TOM KHA GAI | THE MODERN PROPER
Method. In a large soup pot combine the chicken stock, coconut milk, ginger, lemongrass, curry paste, sugar and onion and bring to a boil. Add the chicken, mushrooms and fish sauce. Reduce the heat to medium, and simmer until the chicken is white and firm, about 4 minutes. Add the salt, lime juice, lime zest and basil and heat to just below ...
From themodernproper.com


SLOW COOKER THAI CHICKEN COCONUT SOUP - HEALTHY SEASONAL RECIPES
2018-01-12 Whisk broth, coconut milk, maple syrup, fish sauce, lime zest and juice, garlic, hot chili and salt in the insert of a large slow cooker. Add ginger and chicken thighs. Add bell pepper and mushrooms on top. Cover and cook on low for 7 1/2 hours. Remove 2 pieces of ginger.
From healthyseasonalrecipes.com


HOW TO MAKE DELIGHTFUL COCONUT CURRY CHICKEN SOUP - EASY TO …
If you love Thai Food you will adore this easy-to-follow take on a Thai-style coconut curry chicken soup. It's super easy to follow and has a healthy dose of...
From youtube.com


KETO CHICKEN COCONUT SOUP RECIPE | LEITE'S CULINARIA
2021-09-17 Directions. In a large saucepan over medium-high heat, combine broth, chicken, ginger, chiles, mushrooms, fish sauce, lemongrass, sugar, and salt and bring to a boil. Reduce heat to medium and stir in coconut milk. Gently simmer until chicken is cooked through, 15 to 20 minutes. Stir in zest and lime juice.
From leitesculinaria.com


RECIPE: QUICK COCONUT CHICKEN SOUP | KITCHN
2019-11-07 Vegan Soup Version: Make this recipe vegan with three simple substitutions: use vegetable or mushroom broth instead of chicken broth, cubed tofu or sliced mushrooms instead of chicken, and tamari or soy sauce instead of fish sauce. Coconut cream can be purchased at Trader Joe’s and some Asian grocery stores. If you can’t find this ingredient, you can …
From thekitchn.com


COCONUT CHICKEN SOUP | ALLRECIPES.COOKING
2019-01-29 Simmer for 5 minutes. Remove ginger and chilli with a slotted spoon and discard. Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes, then drain well. Add chicken to the soup and bring back to a simmer. Cook, uncovered, for 3 minutes. Add pak choy and cook for 1-2 minutes or until just tender.
From allrecipes.cooking


COCONUT CHICKEN SOUP RECIPE - SIMPLE CHINESE FOOD
Coconut Chicken Soup. 1. Wenchang coconut chicken cut into small pieces, washed and set aside. 2. Put coconut water in the pot and bring to a boil (coconut water and clear water are 1:1, if you are a local tyrant, you can put all coconut water, it will be sweeter and a little extravagant) 3. After boiling, add sliced ginger, Wenchang chicken ...
From simplechinesefood.com


COCONUT TURMERIC CHICKEN SOUP - STEP BY STEP PHOTOS - BUDGET …
2019-02-09 Step by Step Photos. Begin by dicing one onion, mincing two cloves of garlic, and grating about 1/2 Tbsp fresh ginger. Add the onion, ginger, and garlic to a large soup pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft and translucent. Once soft, add 1/2 Tbsp turmeric, 1/2 tsp cumin, and a pinch of red pepper flakes.
From budgetbytes.com


COMFORTING THAI CHICKEN COCONUT NOODLE SOUP RECIPE - LITTLE …
2020-05-17 Cook the noodles according to package directions while the broth reduces. MAKE THE COCONUT SOUP: When the broth has reduced, add the thinly sliced chicken and cook for 1 minute. Add the shitake mushrooms, fish sauce, …
From littlespicejar.com


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