Coconut Lime Rice Soup 2 Ways Recipes

COCONUT LIME RICE SOUP (2 WAYS!)

Steps:

• Set a medium saucepan over medium-high heat. Add broth, coconut milk, rice, ginger, lemongrass, chiles (if using), and 1/2 teaspoon salt. Stir and bring to a boil. Reduce heat to low and cover. Simmer until rice is tender, about 20 minutes.
• Remove from heat. Using a slotted spoon, pick out the ginger, lemongrass pieces, and birds-eye chiles and discard.
• Stir in lime zest and lime juice. Taste and add additional salt if desired.
• Ladle into bowls and top with a generous amount of tofu or chicken. Add garnishes - I like lots of fresh cilantro, sliced peppers, and an extra lime wedge for squeezing. Serve.
• Leftovers keep refrigerated in an airtight container for 2-3 days. Note the soup does thicken up over time because the rice continues to absorb the liquid. But it still tastes delicious!

COCONUT LIME RICE

Steps:

• Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.

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 LIME RICE

Steps:

• Combine water and coconut in a small saucepan and simmer over medium heat for 5 minutes.
• Place a strainer over a small bowl and strain coconut mixture into bowl; reserving liquid, discarding coconut solids. You should have 2 cups coconut milk. Set aside.
• In a skillet heat oil and then add rice, stirring over medium heat until rice changes color (7-10 minutes).
• Stir in the reserved coconut milk and bring mixture to a boil.
• Stir in salt, pepper and lime juice.
• Cover and reduce heat to a simmer.
• Simmer for 20 minutes or until liquid is absorbed.

COCONUT-LIME SOUP WITH CHICKEN AND RICE NOODLES

Steps:

• Combine all ingredients except noodles in a large pot. Bring to a simmer over medium-high heat and simmer until chicken is cooked through, about 12 minutes. Transfer chicken to a plate; when cool enough to handle, shred meat from bones and discard bones. Add meat to soup.
• Cook noodles according to package directions, then add to soup. Add more fish sauce, if desired, and serve with lime halves for squeezing.

COCONUT LIME RICE

Steps:

• Rinse rice until the water runs clear and drain.
• Heat coconut oil and coconut flakes for 3 to 4 minutes.
• Stir in the lime juice and add the coconut milk, chicken broth, salt, and lime zest.
• Bring to a low boil, then cover and reduce heat to low.
• Cook for 20 minutes.
• Remove from heat and keep covered for 5 minutes.
• Fluff with fork and season with pepper.