Chicken Curry Soup With Coconut And Lime Recipes

COCONUT-LIME CHICKEN CURRY SOUP

Steps:

• Place the first 9 ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro.

CHICKEN CURRY SOUP WITH COCONUT AND LIME

Steps:

• Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper.
• Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.

CHICKEN CURRY SOUP WITH COCONUT AND LIME

Steps:

• Bring chicken broth, coconut milk, curry powder and chili to a simmer in a heavy medium saucepan over medium heat.
• Add chicken and simmer until chicken is just cooked through, stirring frequently, about 5 minutes.
• Mix in lime juice.
• Season with salt and pepper.
• Divide rice between 4 bowls.
• Ladle soup over rice.
• Sprinkle with green onions and cilantro.
• Pass lime wedges separately.
• Serve.

CHICKEN CURRY SOUP WITH COCONUT AND LIME

Steps:

• Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper. Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.

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.

COCONUT-CHICKEN SOUP WITH CHILE AND LIME

Steps:

• Heat oil over medium heat in a large pot. Add onion, chile pepper, lemongrass, ginger, and salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.
• Add chicken broth and chicken breasts to the pot and bring to a boil. Reduce heat to low and simmer until chicken is no longer pink in the center and juices run clear, 6 to 8 minutes. Discard lemongrass.
• Transfer chicken to a plate and let cool slightly. Shred using 2 forks.
• Stir bok choy and coconut milk into soup mixture and let simmer until tender, 5 to 7 minutes. Return shredded chicken to the pot. Serve soup with lime wedges and cilantro.

THAI COCONUT CURRY CHICKEN SOUP (30 MINUTE RECIPE)

Steps:

• Preparation.
• Approximate time: 10 mins.
• Cut the stems off the cilantro. Chop into small pieces and set aside. Wash the leaves. Set aside 80% of the leaves which will later be added to the soup. The other 20% you can set aside for a garnish. Cut the chicken into thin slices that will cook easily. About 2 by 1 (inches). Set aside.
• Take the hard exterior off the lemon grass. Cut it once lengthwise. (Do not cut it into small pieces as you will be removing these before serving). Set aside.
• Grate the outside of your two limes and save the zest for later. Roll the limes with the palm of your hands to loosen the juices. Squeeze into a bowl and save for later. Also save the lime leaves if you have them (these are often hard to find).
• Grate the frozen ginger and set aside.
• Julienne the carrots into thin slices. See a one minute tutorial here. Or if you have a spiralizer you are also use that.
• Now that you've prepare all your ingredients, you will find the actual cooking part much less stressful!
• Tips For Trying New Recipes:.
• Read the recipe ALL the way through before starting.
• We craft our recipes with PREP first because it's easier for you but most recipes don't come that way. You do NOT want to be reading the recipe for the first time while you cook because often the steps are not sequential. Steps that require the most preparation time can sneak up on you . This is especially inconvenient when your attention needs to be on timing things if you have already started cooking.
• Your goal is to mimic a cooking show and have all those little bowls with the ingredients pre-measured, vegetables pre-washed, chopped, and ready to go. This will make it easier to focus on the timing and when to add which ingredients. Not to mention it makes keeping your kitchen clean a breeze.
• The golden rule: everything that can be done beforehand, should be.
• Instructions.
• A can of coconut milk has a top layer of cream and a bottom layer of liquid. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
• Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
• Add the coconut juice from the first can and all the contents of the second and third cans along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce, ginger, and lime zest and juice. Simmer for 20 minutes or so.
• Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 3-5 minutes. Rice noodles just need to soak in the hot water (no cooking required) but you don't want to over cook them so keep an eye on them and use your judgement.
• Stir in most of the cilantro leaves. Scoop out the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves. Add Sriracha for extra spice.