Spicy Coconut Chicken Or Seafood Soup Recipes

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SPICY COCONUT CHICKEN OR SEAFOOD SOUP



Spicy Coconut Chicken or Seafood Soup image

This soup is a nice light with a bit of a bite, It's quick and can be on the table in no time. Posted for ZWT#6 2010

Provided by Tea Jenny

Categories     < 30 Mins

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

1 liter thin coconut milk
750 ml chicken stock or 1 1/2 chicken stock cubes in 750ml boiling water
6 kaffir lime leaves, sliced
1 cm gingerroot or 1 cm galangal, thinly sliced
3 bird's-eye chilies
1 stalk lemongrass, thick bottom part only, tough outer layers discarded
300 g fresh boneless chicken or 300 g seafood, sliced into thin strips
16 button mushrooms, sliced
4 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
2 spring onions, cut into lengths, to serve
3 sprigs coriander leaves

Steps:

  • Heat coconut milk and chicken stock in a stockpot over medium heat for 3 minutes. Do not allow to boil.
  • Add the lime leaves, galangal, chillies and lemongrass.
  • Stir in the chicken or seafood and mushrooms. Cook until the soup just begins to boil. Turn off heat. Add the lime juice and fish sauce. Mix well. Remove and serve hot, garnished with spring onions and coriander leaves.

Nutrition Facts : Calories 761.4, Fat 67.9, SaturatedFat 51.8, Cholesterol 62, Sodium 1070.7, Carbohydrate 20.6, Fiber 1.2, Sugar 6.3, Protein 26.5

SPICY COCONUT SOUP



Spicy Coconut Soup image

Provided by Aida Mollenkamp

Categories     side-dish

Time 25m

Yield 4 to 6 servings (2 quarts)

Number Of Ingredients 13

1 tablespoon vegetable oil
1 stalk lemongrass, white part only, sliced lengthwise, cut into 6-inch lengths, and smashed
1 (3-inch) piece fresh ginger, sliced 1/2-inch thick
1 medium Thai bird chile, Serrano, or jalapeno pepper, end trimmed, halved lengthwise, and seeded
1 quart low-sodium chicken broth
1 (14-ounce) can unsweetened coconut milk
1 tablespoon packed light brown sugar
7 ounces firm tofu, small dice
1 1/2 cups frozen or fresh baby peas
6 ounces snow peas
1/4 cup thinly sliced Thai basil leaves
1/4 cup freshly squeezed lime juice
3 tablespoons fish sauce

Steps:

  • Heat oil in a small pot over medium-high heat. When it shimmers, add lemongrass, ginger, and chile and cook until fragrant, about 1 minute. Carefully add stock, coconut milk, and sugar and bring to a boil.
  • Reduce heat to low and add tofu, peas, and snow peas and cook until snow peas are cooked through, about 4 minutes.
  • Remove from heat and stir in basil, lime juice, and fish sauce. Serve.

Nutrition Facts : Calories 263, Fat 19 grams, SaturatedFat 13 grams, Sodium 755 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 11 grams, Sugar 6 grams

SPICY SEAFOOD SOUP



Spicy Seafood Soup image

I fell in love with Nigerian fish pepper soup and made my own variety of fish soup using everyday foods from the local grocer.

Provided by dramafree75

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h5m

Yield 4

Number Of Ingredients 16

1 pound catfish fillets
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons garlic powder
2 tablespoons paprika
1 tablespoon Cajun seasoning
1 tablespoon curry powder
1 teaspoon olive oil
1 cup fresh corn kernels
1 head bok choy, leaves and stalks separated
½ cup chopped onion
½ cup chopped green bell pepper
1 serrano pepper, chopped
2 tablespoons minced garlic
1 cup chopped tomatoes
4 cups water
2 tablespoons chopped fresh cilantro

Steps:

  • Season catfish and shrimp with garlic powder, paprika, Cajun seasoning, and curry powder; set aside in a bowl.
  • Heat a 6-quart pot over medium heat for 2 minutes; add olive oil. Add corn, bok choy, onion, bell pepper, serrano pepper, and garlic. Stir-fry until onion becomes tender, about 5 minutes. Add tomatoes and cook for 5 minutes. Pour in water and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes.
  • Add catfish and shrimp to the soup. Cover and cook until flesh is opaque, 6 to 7 minutes more. Garnish soup with cilantro.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 14.3 g, Cholesterol 224.6 mg, Fat 11.7 g, Fiber 4.8 g, Protein 39.9 g, SaturatedFat 2.6 g, Sodium 694.7 mg, Sugar 5.3 g

THE BEST THAI COCONUT SOUP



The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

  • Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

SPICY THAI COCONUT CHICKEN SOUP



Spicy Thai Coconut Chicken Soup image

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

Categories     Dinner     Lunch

Time 1h

Yield 6 servings (2 quarts)

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 tablespoons cornstarch
3 tablespoons peanut or canola oil, divided
1 large onion, chopped
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 teaspoons red curry powder
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon Sriracha chili sauce
1 can (13.66 ounces) light coconut milk
1 carton (32 ounces) chicken broth
2 cups thinly sliced Chinese or napa cabbage
1 cup thinly sliced fresh snow peas
Thinly sliced green onions
Lime wedges

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.

SPICY CHICKEN THAI SOUP



Spicy Chicken Thai Soup image

This easy, rich and creamy Thai soup made with chicken and coconut milk is sure to be a hit.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 5

Number Of Ingredients 11

1 tablespoon vegetable oil
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 carton (32 oz) Progresso™ chicken broth
1 box Hamburger Helper™ lasagna
1 teaspoon grated fresh gingerroot
2 tablespoons red curry paste
1 tablespoon chile paste
1 medium red bell pepper, cut into 2-inch strips (about 1 cup)
2 cups shredded cooked chicken
1 can (13.66 oz) coconut milk (not cream of coconut)

Steps:

  • In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes or until onion is translucent.
  • Stir in chicken broth, sauce mix (from Hamburger Helper™ box), gingerroot, curry paste and chile paste. Heat to boiling, stirring constantly.
  • Reduce heat; cover and simmer 10 minutes, stirring occasionally.
  • Stir in uncooked pasta (from Hamburger Helper™ box), bell pepper, chicken and coconut milk. Heat to boiling. Reduce heat; cover and simmer 10 minutes longer or until pasta is tender.

Nutrition Facts : Calories 450, Carbohydrate 37 g, Cholesterol 50 mg, Fat 4, Fiber 2 g, Protein 21 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 11 g, TransFat 0 g

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