Disney Coconut Curried Chicken Soup Recipes

COCONUT CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
• Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
• Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
• Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
• Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.

DISNEY COCONUT CURRIED CHICKEN SOUP

Steps:

• Sprinkle chicken with salt, pepper, and 1 tablespoon curry powder. Sear chicken in the skillet until golden brown and ¾ done. Set aside.
• Melt butter and stir in flour to make a roux and set aside.
• Heat chicken stock, curry powder, coconut milk and roux. Let simmer until thickened.
• Add the vegetables (except the cilantro) and seared chicken. Cook until chicken is done.
• Add honey and cayenne pepper. Adjust seasoning. Garnish with cilantro.

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.

CURRIED CHICKEN-COCONUT SOUP

Steps:

• Combine first 6 ingredients in 6- to 8-quart pressure cooker. Remove skin from chicken; add chicken to cooker. Lock lid in place. Bring to high pressure over high heat. Cook 8 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally 8 minutes. Quick-release any remaining pressure.
• Slowly release lid, standing back and allowing steam to escape. Transfer chicken to work surface; cool briefly. Remove bones. Cut chicken into 1/2-inch cubes. Return chicken to soup; add spinach. Simmer until spinach wilts, about 1 minute. Add lime juice. Season soup to taste with salt and pepper. Ladle soup into bowls; sprinkle with cilantro. Serve, passing lime wedges separately.
• *Available at Asian markets and in the produce section of some supermarkets.

CURRIED CHICKEN SOUP

Steps:

• In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with 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 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.

ASIAN COMFORT FOOD (COCONUT-CURRY CHICKEN NOODLE SOUP)

Steps:

• Rinse chicken pieces well and place in bottom of large stockpot or Dutch oven. Cover with water and simmer 45 minutes (covered).
• Remove chicken to large bowl or platter. Allow both chicken and stock to fully cool.
• While stock and chicken are cooling, prepare carrots and onions as directed and set aside.
• When stock has fully cooled, skim any foamy residue or congealed fat from surface of stock and discard. Strain stock through a fine sieve and return to stockpot.
• When chicken has fully cooled, remove and discard skin. Debone chicken, shred chicken meat as you go and return chicken meat to stockpot.
• Add 2 cans coconut milk, carrot coins, onion pieces and 1/4 cup (red or green) Thai curry paste to stockpot (or curry powder to taste if using). Stir well to combine flavors.
• Taste soup and adjust heat level - curry flavour according to your preferences with the addition of more curry paste (If using curry powder, you have already done this in Step 6 above).
• Over low heat, slowly return soup to a simmer and cook (uncovered) for 20 minutes.
• While soup is in final cooking stage, prepare rice noodles per package directions, drain well, rinse and set aside.
• If using snow peas as optional add, rinse well and add to simmering soup when 1 min of cooking time remains. When cooking is complete, remove soup from heat source & serve immediately.
• Place equal amount of rice noodles in the bottom of individual soup bowls, ladle soup over noodles, garnish as desired and serve with a small dish of soy sauce on the table.