COCONUT CHICKEN SOUP
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
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
SPICY THAI COCONUT CHICKEN SOUP
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
Time 1h
Yield 6 servings (2 quarts)
Number Of Ingredients 17
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.
SOUP SPICY CHICKEN AND COCONUT SOUP
Make and share this Soup Spicy Chicken and Coconut Soup recipe from Food.com.
Provided by Timothy H.
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a non-stick pan, roast the coconut flesh with green chillies until brown.Bring the chicken stock to a boil in a large pan; add the chicken, coconut water, roasted coconut and chillies, oyster mushrooms, lime leaves and salt.
- Bring once again to a boil. Lower heat and simmer until the chicken is tender. Stir in the fish sauce, sugar and lemon juice. Serve hot, garnished with coriander leaves.
Nutrition Facts : Calories 278.9, Fat 22.7, SaturatedFat 18.8, Cholesterol 5.4, Sodium 616.9, Carbohydrate 14.7, Fiber 5.2, Sugar 5.5, Protein 7
SPICY THAI COCONUT CHICKEN SOUP
Steps:
- 1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lelmongrass); cook 3 minutes, stirring occasionally. Add chili paste; cook 1 minute. Add chicken stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and lemon juice.
SPICY CHICKEN SOUP WITH HINTS OF LEMONGRASS AND COCONUT MILK
This is a delightful soup ,creamy with coconut milk and fragrant with the elusive flavor of lemongrass.I got hold of the recipe years ago from a thai lady who was offering cooking classes for the expat wives .Even my little one eats this without complaining.
Provided by Ozlem Altinok
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.
- Bring to boil over medium heat.
- Add the mushrooms,chicken,lime juice,fish sauce,sugar and salt.
- Cook slowly uncovered for 10 minutes then add coconut milk and chillies.
- Bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.
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