RED THAI CURRY CHICKEN SOUP
Use boneless, skinless chicken breasts or thighs to make this easy and flavorful soup. Fresh lime juice and plenty of fresh herbs help temper the heat of the curry.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.
- Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.
- Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.
THAI COCONUT CHICKEN SOUP
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts
- For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
- Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.
THAI COCONUT CURRY CHICKEN SOUP (30 MINUTE RECIPE)
The flavors of this sweet and sour soup are so satisfying. It's no surprise that so many recipes use coconut, curry, lime and coriander. It has kick in all the right places. The coconut and curry make it feel hearty and warm while the coriander and zest add surprising fresh and light tones. It's honestly one of our favorite recipes and friends and family always ask for the recipe. So here it is! Wether you like it spicy or mild we suggest having a bottle or Sriracha nearby so that everyone can customize their own bowl!
Provided by Theprettyfeed
Categories Thai
Time 40m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Preparation.
- Approximate time: 10 mins.
- Cut the stems off the cilantro. Chop into small pieces and set aside. Wash the leaves. Set aside 80% of the leaves which will later be added to the soup. The other 20% you can set aside for a garnish. Cut the chicken into thin slices that will cook easily. About 2 by 1 (inches). Set aside.
- Take the hard exterior off the lemon grass. Cut it once lengthwise. (Do not cut it into small pieces as you will be removing these before serving). Set aside.
- Grate the outside of your two limes and save the zest for later. Roll the limes with the palm of your hands to loosen the juices. Squeeze into a bowl and save for later. Also save the lime leaves if you have them (these are often hard to find).
- Grate the frozen ginger and set aside.
- Julienne the carrots into thin slices. See a one minute tutorial here. Or if you have a spiralizer you are also use that.
- Now that you've prepare all your ingredients, you will find the actual cooking part much less stressful!
- Tips For Trying New Recipes:.
- Read the recipe ALL the way through before starting.
- We craft our recipes with PREP first because it's easier for you but most recipes don't come that way. You do NOT want to be reading the recipe for the first time while you cook because often the steps are not sequential. Steps that require the most preparation time can sneak up on you . This is especially inconvenient when your attention needs to be on timing things if you have already started cooking.
- Your goal is to mimic a cooking show and have all those little bowls with the ingredients pre-measured, vegetables pre-washed, chopped, and ready to go. This will make it easier to focus on the timing and when to add which ingredients. Not to mention it makes keeping your kitchen clean a breeze.
- The golden rule: everything that can be done beforehand, should be.
- Instructions.
- A can of coconut milk has a top layer of cream and a bottom layer of liquid. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
- Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
- Add the coconut juice from the first can and all the contents of the second and third cans along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce, ginger, and lime zest and juice. Simmer for 20 minutes or so.
- Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 3-5 minutes. Rice noodles just need to soak in the hot water (no cooking required) but you don't want to over cook them so keep an eye on them and use your judgement.
- Stir in most of the cilantro leaves. Scoop out the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves. Add Sriracha for extra spice.
Nutrition Facts : Calories 1241.9, Fat 89.5, SaturatedFat 69.5, Cholesterol 92.8, Sodium 2184.7, Carbohydrate 72.3, Fiber 7.4, Sugar 5.3, Protein 49.2
COCONUT CURRY CHICKEN SOUP
Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. -Monnie Norasing, Mansfield, Texas
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 601 calories, Fat 34g fat (26g saturated fat), Cholesterol 65mg cholesterol, Sodium 1722mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 27g protein.
OPRAH'S THAI CHICKEN COCONUT CURRY SOUP
Not your average chicken soup, this Thai-inspired take gets spiced up with fresh garlic, ginger, green curry, coriander, cumin, cilantro, shallots and jalapeños, if you please. Courtesy Rori Trovato
Provided by Sayster
Categories Thai
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro.
- Bring to a boil; reduce heat and simmer 30 minutes.
- Strain broth over a bowl through a fine-mesh sieve; discard solids.
- Return broth to pot; add coconut milk, shallots, mushrooms and chicken.
- Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
- In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup.
- Garnish with tomato, coconut shavings and cilantro; serve hot.
Nutrition Facts : Calories 361.6, Fat 21.7, SaturatedFat 15.1, Cholesterol 30.4, Sodium 1102.1, Carbohydrate 27, Fiber 1.6, Sugar 11.7, Protein 17.6
THAI RED CURRY CHICKEN SOUP
Red curry chicken is a family favorite so I adapted it into a soup. That way you never miss any of the delicious sauce!
Provided by Ginacooks
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.
- Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 16.8 g, Cholesterol 36.8 mg, Fat 23.1 g, Fiber 1.5 g, Protein 16.4 g, SaturatedFat 14.3 g, Sodium 662.9 mg, Sugar 1.7 g
THE BEST THAI COCONUT SOUP
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
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
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.
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