Primal Chicken Soup With Coconut Milk Recipes

PRIMAL CHICKEN SOUP WITH COCONUT MILK

Primal Chicken Soup With Coconut Milk image

This recipe comes from The Primal Blueprint Cookbook. It sounds super simple with the use of leftover cooked chicken. The recipe suggests trying other add-ins to customize the soup a little more, such as fresh pea pods or winter squash chunks.

Provided by the_cookie_lady

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (13 1/2 ounce) can coconut milk
3 cups chicken stock
1 lemons, juice of or 2 limes
2 teaspoons fresh ginger, peeled and grated
1 piece lemongrass, 3 inch section (optional)
1 -2 carrot, thinly sliced
1 dash hot sauce or 1/2 teaspoon crushed red pepper flakes
1 head cauliflower, cut into small florets
1 -2 cup cooked chicken meat, diced
4 fresh basil leaves, chopped or 1 teaspoon dried basil

Steps:

Place coconut milk, chicken stock, lemon or lime juice, ginger, lemongrass (if using), carrot, and Thai curry paste or other hot seasoning into a 2-4 quart sauce pan and bring to a simmer over medium-high heat.
When carrots are about halfway cooked, add cauliflower florets and lower heat to medium, until the vegetables are all nearly cooked through, about 5-8 minutes.
Add chicken meat and simmer a few more minutes.
Stir in chopped basil leaves and season with salt and more hot spice to taste.
Remove lemongrass stalks, and serve in a bowl garnished with thinly sliced fresh basil leaves.

Nutrition Facts : Calories 468, Fat 18.9, SaturatedFat 16.1, Cholesterol 5.4, Sodium 348.3, Carbohydrate 69.3, Fiber 3.6, Sugar 58.1, Protein 8.8

THAI CHICKEN AND COCONUT MILK SOUP

Thai Chicken and Coconut Milk Soup image

Provided by Food Network

Number Of Ingredients 11

Ingredients

6 cups chicken stock
Zest of 3 large limes
Zest of 3 large lemons
6 heaping tablespoons coarsely chopped fresh ginger root
3 hot green chiles, halved and seeded (preferably jalapeno)
3/4 cup chopped cilantro stems and roots, washed carefully
3/4 pound boneless, skinless chicken breast, half-frozen
3 tablespoons lime juice
1 tablespoon sugar
1 tablespoon Nam Pla, bottled Thai fish sauce
Finely chopped scallion and cilantro leaves, for garnish

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.

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

Ingredients

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.

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